This month’s selection is a wonderfully indulgent Belgian cheese with a distinctly modern twist. Drunk Monk is a semi-soft, washed-rind cheese inspired by the centuries-old Trappist tradition of combining two of Belgium’s great culinary specialities: beer and cheese.
Made inWest Flanders by third-generation cheesemaker Johan Deweer and his son Louis-Philippe, this is a cheese where traditional craftsmanship meets Belgian brewing culture. The cheese begins its life at Kaasboerderij ‘T Groendal in Roeselare, where it is made using pasteurised milk from Holstein and Brown Swiss cows. Once formed, the young wheels are washed twice in REX Blonde Ale, a Belgian blonde beer created specifically to highlight the wonderful marriage between cheese and beer! Brewed with Cascade hops and weighing in at 6.9% ABV, REX brings layers of sweet malt and gentle hop bitterness to the cheese as it matures. The result is a beautifully balanced wheel with a pale ivory paste and a wonderfully pliable, fudgy texture.
On the nose, Drunk Monk is slightly floral and funky, while the palate is rich and creamy, reminiscent of freshly churned butter and double cream. Beneath the luxurious sweetness are delicate brioche and yeasty notes imparted by the beer wash, followed by savoury, meaty flavours and a subtle bitterness from the hops. As you move closer to the rind, the beer character becomes increasingly pronounced, creating a long and particularly moreish finish.
Drunk Monk is an exceptionally versatile cheese in the kitchen. Its soft, gooey texture makes it perfect melted over warm crusty bread, burgers or hot sandwiches, while its rich flavour works beautifully with roasted or grilled vegetables. It can be incorporated into a fondue, stirred through a sauce, or used to give macaroni and cheese an indulgent Belgian twist. Alternatively, simply allow it to come to room temperature and enjoy it with good bread and a glass of something cold.
The natural pairing, of course, is beer. A Belgian blonde ale makes an excellent match, particularly alongside the cheese’s malty and yeasty character, while a hoppy American or English IPA can bring out the subtle bitterness towards the rind. For wine lovers, look for something with richness and texture: a creamy Chardonnay or a mature traditional-method sparkling wine, particularly one with pronounced brioche and yeasty notes, makes a superb alternative.
Fudgy, floral, malty and meaty, Drunk Monk is a brilliant example of how two great Belgian traditions can come together to create something entirely new. Rich without being overwhelming and wonderfully versatile, it is a cheese that rewards experimentation – whether melted into a dish, enjoyed with fresh bread, or paired with a Belgian beer. A modern Belgian classic with plenty of character, and a thoroughly deserving choice for this month’s spotlight.