Drunk Monk Pack Weight:250g originally by Robert Berthaut in

originally by Robert Berthaut in the early 1980’s

The straw-yellow paste is buttery and rich

Fourme d’Ambert has a delicate blue flavour

before being gently placed into moulds

Drunk Monk Pack Weight:250g originally by Robert Berthaut inThe Trappist monasteries that were formed in Europe both during and after the Middle Ages were known for mastery of two foods: beer and cheese. These orders of monks had a marked influence on Belgium that carries on to the modern day, demonstrated both in the countrys characteristically strong ales, and washed rind cheeses. It follows that these two abbey specialties should not only complement each other in flavour, but also combine in recipes. The