This firm, cooked, pressed and rindless cheese is made from pasteurized milk and interior-ripened for at least 6 months. Introduced in 2013, the Benedictus is similar to Gruyère cheese. Its interior is dotted with shiny and irregular holes (eyes). It has a supple texture and a strong taste.
This cheese is made by Benedictine monks from the Abbaye de Saint-Benoît-du-Lac, who live off their manual labour. Inaugurated in 1943, the Abbaye’s cheese maker then produced only the blue cheese ERMITE. Today, it makes a dozen varieties of cheese, including LE MOINE, which is a Gruyère-type cheese, like the Benedictus.
The Benedictus is available from the cheese maker, in specialty cheese shops as well as in supermarkets.
Awards and distinctions
Finalist at the 2014 Sélection CASEUS competition in the Interior-repined with Openings Cheese category, as well as finalist at the 2014 Canadian Cheese Awards in the Best Firm Cheese with Holes category.