This semi-soft blue-veined cheese is made from whole pasteurized milk. It is surface- and interior-ripened with Penicillium roqueforti for more than 90 days. Bleu Bénédictin has a melted centre and pleasant aftertaste, and retains its natural light grey rind that gives it a wild mushroom aroma. It is mildly salty with woody flavours.
This cheese is made by Benedictine monks at the Abbaye de Saint-Benoît-du-Lac, the inspiration behind the name Bleu Bénédictin.
This cheese is available from the cheese maker, at specialty cheese shops and in supermarkets.
Awards and distinctions
2015 winner and 2014 finalist at Sélection CASEUS competition in the Blue-veined Cheese category. Finalist at the 2015 Canadian Cheese Grand Prix in the Blue Cheese category. Other recent prizes: 1st place in its class at the 2012 Royal Agriculture Winter Fair, 2nd place in its class at the 2012 British Empire Cheese Show and the Bronze medal at the 2011 World Cheese Awards.