This firm, rindless smoked cheese made from pasteurized milk is interior-ripened for over three months. The smoking of the Fontina cheese gives it a honey-coloured rind and its paste has a nice elasticity. This Italian-type gouda offers a milk ans smoke aroma. Its woody flavour also features almond butte notes. Discover this tasty and enticing cheese.
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 Smoked Fontina is available from the cheese maker, in specialty cheese shops and in supermarkets.
Awards and distinctions
2016 winner, as well as 2015 and 2014 finalist at the Sélection Caseus competition, Flavored Cheese (Smoking, Maceration or Added Flavoring) class. Best new cheese award at the 2014 Canadian Cheese Awards and finalist in the Best Smoked Cheese and Best Québec Cheese classes.