Drunk Monk

Third-generation Belgian cheesemaker Johan Deweer was born into a farming and dairy family. He spent his childhood absorbing everything he could along the way, immersing himself in the family business, which included both raising livestock and growing crops. What makes this cheese special is the producer’s partnership with Kaasaffineurs Van Tricht to use a special beer wash for the ripening rind, Rex, a Belgian blonde ale with Cascade hops created by Van Tricht and organic Belgian brewer, Brouwerij Anders. The resulting Trappist monk-style cheese is made from pasteurized milk from Holstein and Brown Swiss cows and vegetarian rennet. Aged for five to seven weeks, it is semisoft, silky, and sweet like freshly churned butter or heavy cream. It has brioche-like yeasty notes from the Belgian blonde ale wash, a sweet creaminess, and a fudgy, gooey, and pliable texture. Great with everything from a cheese board to burgers to fondue!