Cheese is herbal spicy (basil, parsley, black pepper, nutmeg, some cumin/coriander) and salty, with a creamy, nutty background. Beer matches spices (coriander, B. pepper, anise), and strong yeasts brings cheese and beer into seamless contact.
Cheese has mild tartness echoed in beer. The cheese is slightly sweet as well, balancing sour of Duvel. Mild malts in beer play the role of a cracker. Beer sets the pungent yeasty tone that the big herbal cheese plays on.
The dry hoppy/anise character of Duvel is perfect with salty blue aspect of cheese. An excellent combo, nice break from the usual Blue/Barleywine. Both are intricate, strong tastes that marry well.
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