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Fromagerie de L’Abbaye St Benoît (Saint-BenoÎt du Lac, Quebec)
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Published 2010
Situated on the west shore of Lake Memphremagog, in the picturesque southernmost part of the Eastern Townships community in the Chaudière-Appalaches region. The Benedictine monks work by hand to make several cheeses, and visits and tours of this architecturally interesting Abbey are really worthwhile.
Bleu Bénédictin is a pasteurized 1.5 kg (3¹⁄³ lb) cow’s milk blue and is stronger than their other Blue Ermite, but has a soft almost melting centre and a long lingering taste. The natural rind with its wild mushroom aroma is a perfect foil for the mineral intensity and richness of the cheese. A classic Burgundy would be good with this cheese or a dessert wine.