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Bleu Bénédictin Cheese

Bleu Bénédictin Cheese has a mild taste compared to a blue cheese such as Stilton.

Made from pasteurized whole cow's milk treated with Roquefort penicillium mould, it is a semi-soft blue with a rind of blue mould dusted with whitish-grey. It is cream-coloured inside, with bluish-green veins of mould.

It is aged for three months. It becomes crumbly on the outside edges, yet smoother and creamier in the centre, and develops a mushroom-like aroma.

It is made in 4 1/2 pound (2 kg) wheels, that are covered in gold foil with a blue striped label for shipping and sale.

It is milder than its sister cheese, Ermite, which is made at the same Benedictine monastery of Abbaye Saint-Benoît-du-Lac in Saint-Benoît-du-Lac on Lac Memphremagog, Québec.

The monks still actually manage the cheese factory and its 11 full-time employees (as of 2009.)

History Notes

The monastery was founded in 1912; they started making cheese in 1943. Their first cheese was "Ermite" in that year. Production of Bleu Bénédictin started in 2000.

In 2002 and 2006, Bleu Bénédictin won the top Blue Cheese award in the Canadian Cheese Grand Prix. The factory makes nine different cheeses altogether (as of 2009.)


Riedl, Sue. Bleu Bénédictin and Ermite cheese. Toronto: The Globe and Mail. 9 December 2009.

See also:

Blue Cheeses

Beenleigh Blue Cheese; Blackstick's Velvet Cheese; Bleu Bénédictin Cheese; Bleu d'Auvergne; Bleu d'Causses; Bleu de Basque; Bleu de Bresse; Bleu de Gex; Bleu de Termignon; Blue Cheese; Blue Wensleydale; Buffalo Blue Cheese; Buxton Blue Cheese; Byland Blue Cheese; Cabrales Blue Cheese; Cambozola Cheese; Canterbury Blue Cheese; Caradon Blue Cheese; Cashel Blue Cheese; Colston Bassett Stilton Cheese; Cornish Blue Cheese; Crème de Saint Agur Cheese; Danish Blue Cheese; Devon Blue Cheese; Dolcelatte; Dorset Blue Vinney; Dunsyre Blue Cheese; Ermite Cheese; Exmoor Blue Cheese; Fourme d'Ambert Cheese; Fourme de Montbrison Cheese; Gorgonzola Cheese; Guler Cheese; Harbourne Blue Cheese; Jindi Deluxe Blue Cheese; Lanark Blue Cheese; Lancashire Blue Cheese; Maytag Blue Cheese; Mrs Bells Blue Cheese; Oxford Blue Cheese; Penicillium Glaucum; Penicillium Roqueforti; Point Reyes Blue Cheese; Roaring Forties Blue Cheese; Roquefort Cheese; Saint Agur Cheese; Shropshire Blue; Somerset Blue Cheese; Stilton; Strathdon Blue Cheese; Troo Bloo You Cheese; Valdeón Cheese

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Oulton, Randal. "Bleu Bénédictin Cheese." CooksInfo.com. Published 21 September 2010; revised 08 December 2010. Web. Accessed 06/23/2018. <http://www.cooksinfo.com/bleu-benedictin-cheese>.

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