A handmade cheese from the nuns at the Abbey, who work alongside the Trappiste monks at the neighbouring monastery at Mont des Cats. The dark red-brown rind has been washed in local beer and the tender supple texture of the cheese is neither overwhelming nor bitter. The taste is peanutty and savoury and delightful as a lunchtime snack with crusty bread. With a little maturing the cheese becomes more earthy with the hoppy beer notes coming forward. Beer is the best partner, although a dry, not overly tannic, red wine would work as well.