This firm, rindless cheese made from pasteurized milk is interior-ripened for over three months. This Italian-type gouda's soft, slightly creamy texture gives off a delicate hazelnut aroma with a touch of melted butter. Also available in a smoked version since 2013.
Often used in raclette, it is also a cheese that grates well, perfect for pizzas and all your gratined dishes.
This cheese is made by Benedictine monks from the Abbaye de Saint-Benoît-du-Lac, who live off their manual labour. Established in 1943, the Abbaye’s cheese-maker then produced only Ermite blue cheese. Today, it produces a dozen varieties of cheeses.
Saint-Benoît-du-Lac Fontina is available from the cheese maker, in specialty cheese shops and in supermarkets.
Awards and distinctions
2015 2nd prize winner at the British Empire Cheese Show, Firm Cheese class. 2014 Sélection Caseus competition finalist, Ripened Without Refining Openings Cheese class.