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Saint-Benoît-du-Lac Bleu Extra-Fort
Saint-Benoît-du-Lac Bleu Extra-Fort
Saint-Benoît-du-Lac Bleu Extra-Fort
Saint-Benoît-du-Lac Bleu Extra-Fort
Saint-Benoît-du-Lac Bleu Extra-Fort

Saint-Benoît-du-Lac Bleu Extra-Fort

Fromagerie de Saint-Benoît-du-Lac

Cantons-de-l'Est


Blue-veined

M.F. : 32 % Moisture : 42 %

This semi-soft blue-veined cheese is made from pasteurized milk and aged for a year in the Abbaye de Saint-Benoît-du-Lac’s ripening rooms. Introduced in 2013, this extra-strong blue cheese delights lovers of “Roquefort” type cheeses with its pronounced taste of Roqueforti fungus. It has a crumbly, creamy texture.

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 a few blue-veined ones.

Saint-Benoît-du-Lac Bleu Extra-Fort is available from the cheese maker, in specialty cheese shops as well as in supermarkets.


Accompaniments

Aromatic and robust

These full-bodied wines have an intense colouring and a powerful, complex bouquet of fruit, spice, and sometimes woody aromas. They present a hearty tannic structure and a velvety sensation in the mouth.

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Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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