Benedictin Bleu cheese is made by the monks at Benedictine Abbey in Saint-Benoit-du-Lac, Quebec, Canada. The monastery was founded in 1912 by exiled French monks who had moved to Belgium before relocating to Canada. The 50 to 60 men who now reside in the monastery live by the motto “pray and work.” And since 1943, part of the work at Saint-Benoît-du-Lac has been making cheese. It is the only cheese factory managed by Benedictine monks in North America. This raw cow’s milk cheese has quite a creamy texture resulting in a milder, smooth flavour. Cured in-house for five months.
Comparable Cheese: Bleu Elizabeth, Bleu D’auvergne
- Rind: Natural
- Vegetarian: No
- Type: Semi-soft, Blue veined
- Pairing: Late Harvest Riesling, Ice Wine, Port