Lisa is our cheese specialist and one of our warehouse managers at Zingerman's Mail Order.
I love the Funky Monk because it’s got all the things I look for in a good cheese. At his family farm in western Belgium, cheesemaker Johan Deweer starts with the milk from his own herd of cows. He uses a centuries-old recipe first developed by Trappist monks—and Catholic monks and cheese just sounds fun, right?
Trappist-style cheeses have washed rinds, meaning that during the cheesemaking a brine is rubbed on the outside of the cheese. Washed rind cheeses can be super pungent, but this one has been given a modern twist to be a little lighter, not so funky (even though that’s the name!). It’s got soft, creamy flavors but with a brothy, caramelized onion bass note below. With a fudgy texture, this classic is a winner.