Photo by The Great Roman™
What you see here are small format bottles of the delicious beer brewed by the traditional Benedictine monks of Norcia, Italy. There are two kinds, dark and blond, both extravagantly good, especially with cheeses and savories.
You can join their Beer Club and get their beer in these USA! They send out the larger format bottles here, wine bottle size.
Yesterday was Buy A Priest A Beer Day. How about today making it, Join The Monk’s Beer Club Day?
Coming soon… wine from French Benedictines!
Bonus points: Can anyone name at least two of the cheeses? Two. You will never get the third, but I’ll tell… eventually.
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Dear Fr. Z.
How goes the Hungarian learning thingy (language and cooking, etc) ?
Hungarian wines are well worth considering. Have you tried them ?
Of course, Hungarian food is wonderfully complemented by Beers from Nursia, brewed by The Benedictine Monks (see, above).
May your new chapter in life continue to benefit you in all ways.
in Domino
Zephyrinus.
No guesses at the cheese?
Hungarian food: I haven’t made anything Magyar grub since the Gulyas. Wines: I am vaguely familiar. Not a big selection here.
BEER… this would be good with both of the things I’ve made.
One cheese appears to be an Emmentaler.
With the thought of drink and food from the same place being worth trying together, I searched for Nursian cheeses – but so far, only found Dorothy Cummings McLean’s reference to her visit in 2016 and “Gourmet shops [… ] offering citizens and tourists […] truffle-studded cheeses” – perhaps truffles might lurk in the cheese on the right, since we can see mostly rind. The article I found on the 100 most popular cheeses in Italy brought home to me how little I know of Italian cheeses – but no Nursian references turned up and none of the photos of soft cheeses looked convincingly like the one on the right, nor of hard cheeses like the one in the middle – alas!
Cheese id? Noooooo idea. But your essay at 1P5 was again very nutritious! Spiritually that is.
Dear Reverend Fr. Z.
May I suggest Cheddar Cheese ???
Another guess, Pecorino di Norcia, or perhaps a Cacio Fiore.
Taleggio
Emmental
… and…
Puzzone di Moena
I got one.