Chimay Cheese & Bacon Skewers (Belgian Style) | Arteflame

Introduction

There are few aromas as intoxicating as smoky bacon sizzling over an open fire, but when you wrap that bacon around distinctively creamy Chimay cheese, you create pure culinary magic. These Belgian-inspired skewers are a study in perfect contrasts: the salty, crisp snap of cured pork against the luscious, floral gooiness of melted cheese, all anchored by a chunk of crusty baguette. It reminds me of cozy evenings in European gastropubs, yet it is perfectly tailored for your backyard grill.

Why This Recipe is a Showstopper

I love this dish because it bridges the gap between rustic comfort food and gourmet entertaining. The Arteflame’s flat cooktop is the secret weapon here, searing the bacon rapidly while gently warming the cheese without the mess of dripping grates. It is an incredibly effortless way to impress guests with complex flavors that require minimal prep time.

Kitchen Wisdom for Perfect Skewers

• Chill the Cheese: Keep your Chimay cubes in the fridge until the very last moment before wrapping. This ensures the bacon crisps up before the cheese melts away completely.
• Soak the Sticks: If you are using bamboo skewers, submerge them in water for 30 minutes. This prevents them from charring or snapping over the heat.
• Mind the Gap: Don't wrap the bacon too thick. Use standard-cut bacon rather than thick-cut to ensure the fat renders perfectly in time with the toast.

Easy Swaps

If you can't find Chimay cheese, a semi-soft Taleggio or a firm Brie makes a wonderful substitute. For a vegetarian twist, try wrapping the cheese in thin zucchini ribbons brushed with smoked paprika and olive oil.

Ingredients

• 1 block of Chimay Cheese (preferably 'Chimay à la Bière' or Grand Classique)
• 1 package of Bacon slices (regular cut, not thick cut)
• 1 French Baguette
• Olive Oil (for brushing)
• Bamboo or metal skewers
• Dip of choice (Mustard-Mayonnaise blend or spicy honey)

Instructions

Step 1: Prep the Skewers and Ingredients

1. If using bamboo skewers, submerge them in water for at least 30 minutes prior to grilling to prevent them from burning.
2. Remove the rind from the Chimay cheese if it is overly thick, though the edible rind adds flavor. Cut the cheese block into uniform cubes, approximately 1 inch in size.
3. Cut the baguette into cubes roughly the same size as the cheese to ensure even cooking and easier eating.

Step 2: Wrap and Assemble

1. Take a slice of bacon and wrap it tightly around a cube of Chimay cheese. Ensure the cheese is covered as much as possible to contain it as it melts.
2. Thread a cube of bread onto the skewer first, followed by the bacon-wrapped cheese parcel. Repeat this pattern, ending with a piece of bread to hold everything in place.
3. Make sure the bacon ends are tucked in or pierced by the skewer to prevent unraveling during the cook.

Step 3: Fire Up the Arteflame

1. Start a fire in the center of your Arteflame grill and allow it to burn down until you have a hot, even heat radiating across the flat cooktop.
2. Lightly oil the flat steel cooktop with olive oil or wipe it down with a dedicated oil rag to create a non-stick surface.

Step 4: Grill to Perfection

1. Place the skewers directly onto the flat steel cooktop. Do not place them on the center grill grate, as the melting cheese might drip into the fire.
2. Grill the skewers for 1-2 minutes per side. Rotate them frequently to ensure the bacon crisps evenly on all sides and the bread toasts golden brown.
3. Remove from heat immediately once the bacon is crispy and the cheese feels soft to the touch. Serve hot with your dipping sauce.

Tips

To master these skewers, temperature management is key. The Arteflame's flat cooktop provides different heat zones; cook these skewers slightly further away from the direct center fire. This allows the bacon to render and crisp up without burning before the cheese inside has a chance to warm through. If the fire is too hot, the bread will char before the bacon is cooked. Furthermore, choosing the right cut of bacon is crucial. While thick-cut bacon is delicious, it takes too long to cook for this recipe, likely resulting in the cheese melting out completely before the meat is done. Stick to regular or thin-cut bacon slices which wrap easier and crisp faster.

Another pro-tip is to chill your cheese cubes before wrapping them. Keeping the Chimay cheese cold until the very last moment helps it hold its shape longer on the hot grill. If you are struggling with the cheese leaking, you can double-wrap the bacon in a cross pattern to create a complete seal. Finally, do not skip soaking the bamboo skewers; nothing ruins the presentation of a beautiful appetizer quite like a charred, breaking stick.

Variations

While the classic Chimay and bacon combination is a Belgian staple, you can easily adapt this recipe to suit different palates or utilize ingredients you already have on hand. The versatility of the Arteflame grill allows for experimentation with various textures and flavors. Here are a few delicious twists on the original recipe to keep your menu exciting:

• The Herbalist: Tuck a fresh sage leaf or a sprig of rosemary between the cheese and the bacon before wrapping for an aromatic infusion.
• Spicy Kick: Place a slice of fresh jalapeño or a dash of cayenne powder on the cheese before wrapping it in bacon.
• Italian Style: Swap the Chimay cheese for Taleggio and use prosciutto instead of bacon (grill very briefly as prosciutto crisps instantly).
• Sweet & Savory: Drizzle the skewers with maple syrup or hot honey immediately after taking them off the grill.
• Vegetarian Twist: Replace the bacon with thin strips of zucchini or eggplant, brushed heavily with smoked paprika oil to mimic the savory profile.

Best pairings

These rich, savory skewers demand a beverage that can cut through the fat of the bacon and the creaminess of the cheese. The most obvious and culturally appropriate pairing is a cold glass of Chimay beer. A Chimay Bleue (Blue) with its dark, fruity notes complements the salty bacon, while a Chimay Dorée (Gold) offers a lighter, refreshing contrast to the heavy cheese. If you prefer wine, a crisp, dry white wine like a Sauvignon Blanc or a light Pinot Noir will balance the richness without overpowering the dish.

For side dishes, think about acidity and freshness. A sharp arugula salad with a lemon vinaigrette works wonders to cleanse the palate between bites. Pickled vegetables, such as cornichons or pickled red onions, also make an excellent accompaniment, adding a tangy crunch that contrasts with the soft, warm cheese. Serve these as a heavy appetizer before a steak dinner, or increase the portion size for a pub-style main course.

Conclusion

Mastering these Belgian Chimay Cheese and Bacon Skewers on your Arteflame grill is a surefire way to elevate your outdoor cooking repertoire. The recipe is deceptively simple, yet the flavors are complex, deeply satisfying, and rooted in a rich gastronomic heritage. By utilizing the flat cooktop of the Arteflame, you achieve a perfect sear that standard grates simply cannot provide for delicate items like melting cheese. It is a sensory experience—the smell of sizzling bacon, the sight of golden toasted bread, and the taste of savory, molten cheese.

We encourage you to try this recipe at your next gathering. It is interactive, fun to cook, and even more enjoyable to eat. Whether you stick to the traditional ingredients or experiment with our suggested variations, the result is guaranteed to be a crowd-pleaser. So, grab your ingredients, fire up the grill, and enjoy a taste of Belgium right in your own backyard.