Drunk Monk *Third of a pound*

Available in a third-of-a-pound increments.

The texture is intensely fudgy. Thanks to the beer wash, Drunk Monk achieves a yeastier bread note. While the Cascade hops of the beer are not overbearing, they do add a slight bitterness towards the rind that is balanced out by sweet cream flavors.

PRODUCER: Johan Deweer, Kaasboerderij ‘T Groendal
REGION: West Flanders, Belgium

Drunk Monk is the cousin to ‘T Groendal’s Funky Monk. Made in the same Trappist Monk style that’s familiar in Belgium, but instead of a simple brine solution for the wash, the cheesemakers instead have turned to the help of Kaasafineurs Van Tricht for something special to be used in their wash.

For this project, Van Tricht teamed up with locally renowned Brouwerij Anders, a Belgian brewer who specializes in organic beers. Together, they created a Belgian Blonde Ale with Cascade Hops called Rex. The cheesemaker at ‘T Groendal uses the beer to wash the wheels of Drunky Monk as they ripen.

Not many changes in texture between the Funky Monk and Drunky Monk.  The intense fudgy consistency remains the same.  The flavor between the two cheeses does diverge, though.  Drunky Monk achieves a yeastier bread note, thanks to the beer wash.  While the Cascade hops of the beer are not overbearing, they do add a slight bitterness towards the rind that is balanced out by sweet cream flavors.  Paired with IPA or, of course, a Belgian Blonde Ale, this funky washed-rind cheese becomes tamer and more approachable.