Made from pasteurized milk and using a natural wood-smoked flavour, this semi-soft rindless blue-veined cheese is aged for 6 months in the Abbaye de Saint-Benoît-du-Lac’s ripening rooms. Introduced in 2013, this cheese is made from specially selected blue cheeses. The paste presents a creamy colour and characteristic blue veins. It has a slightly crumbly texture, a pleasant yet powerful aroma of mushrooms, and typically sharp blue-cheese taste. The smoking process gives the cheese a slightly woody taste that goes well with the flavour of the Roqueforti fungus.
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.
The Saint-Benoît-du-Lac Bleu Fumé is available from the cheese maker, in specialty cheese shops as well as in supermarkets.
Awards and distinctions
2016 World Cheese Awards bronze medal winner, Any Other Cow's Milk Blue Cheese class (not in any other class).
2016 British Empire Cheese Show 2nd prize winner, Blue-Veined Cheese class.
2016 Sélection Caseus compitition finalist, Flavored Cheese (Smoking, Maceration or Added Flavoring) class.