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Fromagerie de Saint-Benoît-du-Lac (Cantons-de-l'Est)
M.F. : 30% Moisture : 43%
This semi-soft blue-veined cheese is made from whole pasteurized milk. It is surface- and interior-ripened with Penicillium roqueforti for more than 90 days. Bleu Bénédictin has a melted centre and pleasant aftertaste, and retains its natural light grey rind that gives it a wild mushroom aroma. It is mildly salty with woody flavours.