Drunk Monk Cheese

A Belgian Trappist-inspired washed-rind with a malty twist

Drunk Monk is a classic Trappist-style cheese with a modern twist. Made in Roeselare, West Flanders, by third-generation cheesemaker Johan Deweer and his son Louis-Philippe, this semi-soft washed-rind beauty is bathed twice in REX Belgian Blonde Ale. The result? A fudgy, pliable cheese with a floral aroma, funky washed rind, and meaty, malty depth balanced by subtle hop bitterness.

Ripened for five to seven weeks by affineur Frederic Van Tricht, Drunk Monk draws on the centuries-old Trappist tradition of beer and cheese making — two crafts that were always meant to be enjoyed together. The ale’s sweet malt and Cascade hops marry with the cheese’s savoury, salty notes, creating an utterly moreish flavour profile.

Perfect for cheeseboards, pairing with Belgian beer, or adding an adventurous edge to Norfolk cheese hampers alongside favourites like Binham Blue, Breckland Brie, and Norfolk Dapple cheese.

• Semi-soft washed-rind cheese

• Washed in REX Belgian Blonde Ale (6.9% ABV)

• Funky, floral, meaty & malty flavour
  

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