Ermite
The very special taste of Ermite (a blue cheese) will seduce taste buds accustomed to strong and sharp tasting cheeses. The more timid can discover its flavours in dips, sauces and other preparations.
- Aroma Pleasant and sturdy mushroom aroma.
- Taste strong taste typical of blue cheeses.
- Texture Texture with little elasticity, rather granular.
basic info
Category: Veined
Family: Blue
Rind type:
Rindless
Appearance:
Rindless; cream interior with bluish veins, wet surface and slightly sticky.
Milk type: Pasteurized
Moisture:
41
Milk fat:
30
Manufacturing process:
Artisanal
Province of Origin: Quebec
Distribution:
national
How to enjoy them?
By itself, Canadian Ermite is a marvel. It’s always a hit in "Wine and Cheese" tasting, especially if served with a port or a red wine with enough body to reveal all of its wealth of taste. Softened with a bit of unsalted butter, it will charm the more timid tastebuds.
This cheese also brilliantly adds taste to dips and creamy salad dressings. As a garnish for salads, on a steak or melted in a hamburger, it has no equal. Try stuffing whole dates with it; spectacular, an absolute must try!
How are they made?
Not pressed nor cooked cheese, interior-ripened with penicilium roqueforti.
History / Tradition
| True to their reputation as master cheese-makers, monks from the Saint-Benoît Abbey proudly offer two semi-soft blue cheeses, perfectly suited to the discerning palate. Blue Ermite has been produced since the opening of the Fromagerie de l'Abbaye in 1943, while Blue Bénédictin is becoming quite popular since it was chosen as overall Grand Champion at the Canadian Cheese Grand Prix in 2000. |
