Drunk Monk

Drunk Monk is a distinctive Belgian washed-rind cheese made from pasteurised cow’s milk at Kaasboerderij ’t Groendal in West Flanders, offering a wonderfully pliable, fudgy texture with a rich, savoury flavour. Washed in REX Belgian Blonde Ale, it develops a characterful combination of malty sweetness, gentle hop bitterness and meaty, salty depth, alongside a slightly floral and funky aroma.

Made by third-generation cheesemaker Johan Deweer and his son Louis-Philippe, Drunk Monk is washed twice in REX Belgian Blonde Ale before being matured for five to seven weeks by affineur Frederic Van Tricht. The beer’s sweet malt and refreshing hop character complement the naturally savoury, salty flavour of the cheese, creating a beautifully balanced washed-rind cheese with plenty of personality.

Pair it with crusty sourdough, cornichons or pear chutney to complement its rich, malty character. Also delicious with cured meats and pickles, melted into a toastie or enjoyed as part of a cheeseboard alongside a Belgian blonde ale or a glass of fruity white wine.

Ingredients: Pasteurised Cow’s MILK, Sea Salt (Brine), Rex Beer (GLUTEN), Microbial Rennet, Annatto, Ferments.

Allergens: MILK, GLUTEN

Store & Serve: Keep refrigerated below 8°C. Remove from the refrigerator 30–60 minutes before serving to allow the fudgy texture and full flavour to develop. Eat within 10 days of receipt or the date shown on the cheese. Once cut, eat within 5 days.