Bleu Bénédictin
The distinctive taste of this blue-veined cheese will delight connoisseurs of robust cheeses. More conservative palates will appreciate its sharper flavour in dips, sauces and other preparations.
- Aroma Aroma of mushrooms.
- Taste A rich creamy flavour with an undertone of salt.
- Texture Bénédictin is a crumbly cheese.
basic info
Category: Veined
Family: Blue
Rind type:
Other rind
Appearance:
A creamy centre with Blue vein and a natural gray rind.
Milk type: Pasteurized
Moisture:
43
Milk fat:
30
Manufacturing process:
Artisanal
Available format:
It is sold in 2 kg wheels and in 160g pieces.
Province of Origin: Quebec
Distribution:
national
How to enjoy them?
Bénédictin is blue cheese, best enjoyed at the end of a meal or on a cheese tray, and served on bread or crackers with a full-bodied wine or port. "Novices" can soften the blue cheese taste with a bit of butter. Its distinctive taste is an exquisite addition to sauces, dips and certain salad dressings, or even a great complement to hamburgers, steaks and many other dishes.
How are they made?
Both surface and interior-ripened using the penicillium roqueforti bacteria.
History / Tradition
This cheese is produced since 1990.
