Bleu Bénédictin
Bleu Bénédictin is a Canadian blue cheese made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec.[1]
The cheese is a semi-soft, whole milk blue cheese deeply veined with the Roquefort penicillium mold. A wheel of Bénédictin weighs 2 kg (4.4 lb) and has a whitish-grey coating.
The aroma of the cheese is reminiscent of mushrooms and has a creamy, delicately salted flavour. The middle of the cheese wheel is especially creamy.
See also
- List of cheeses
References
- ^ "Fromagerie Saint Benoit du Lac products page (French)".
External links
- Abbaye de Saint-Benoît-du-Lac (in French)
- Bleu Bénédictin entry on the Canadian Cheese Encyclopedia.
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Blue cheeses
- Ädelost
- Aura
- Abbey Blue Brie
- Bellingham Blue
- Bleu Bénédictin
- Bleu de Bresse
- Bleu des Causses
- Bleu d'Auvergne
- Bleu de Gex
- Bleu du Vercors-Sassenage
- Bleuchâtel
- Blue Castello
- Buxton Blue
- Cabrales cheese
- Cambozola
- Cashel Blue
- Cheshire cheese
- Cornish Blue
- Crozier Blue
- Danish Blue
- Dolcelatte
- Dorset Blue Vinney
- Dovedale
- Dragon's Breath Blue
- Fourme d'Ambert
- Fourme de Montbrison
- Gamalost
- Gorgonzola
- Kraftkar
- Lanark Blue
- Lymeswold cheese
- Maytag Blue cheese
- Norbury Blue
- Oxford Blue
- Picón Bejes-Tresviso
- Rokpol
- Roquefort
- Saint Agur Blue
- Shropshire Blue
- Stichelton
- Stilton cheese
- Valdeón cheese