I picked this cheese up the other day, beer washed with beer. As I understand it, to make a rind a cheese has to be washed every few days - usually with salt water but sometimes with other stuff. This cheese is washed with Chimay ale according to the cheeseman I bought it off of. The monks appear to make four different cheeses.
My review? Very...err...cheesy. Not much of a head to speak of and way too solid. Actually, it has a nice nuttiness and there is the strong tang of what I would guess is their dubbel. A semi-soft cheese with some bubble action, dark creamy to yellow with a ginger rind. Not immune to a certain ofactory statement. Other than that I really have no lexicon of cheese taste to dip into. Are there any cheese bloggers out there?