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Bleu L'Ermite

Bleu L'Ermite
Photo Credit: Abbaye Saint-Benoît
  • Made from pasteurized cow's milk

  • Country of origin: Canada

  • Region: Quebec

  • Family: Blue

  • Type: semi-soft, artisan, blue-veined

  • Texture: creamy and crumbly

  • Rind: natural

  • Colour: cream

  • Flavour: mushroomy, nutty, salty, sharp

  • Aroma: fermented

  • Vegetarian: no

  • Producers: Abbey de Saint-Benoit-du-lac

  • Synonyms: Ermite (L'), Bleu Ermite, Blue Hermit

Ermite (also spelled as Bleu Ermite, Bleu L'Ermite, Ermite (L')) is a Canadian blue-veined, semi-soft, uncooked pressed cheese made from pasteurized cow's milk. Produced in 1943, Ermite is Quebec’s first blue cheese. Its name is French for hermit (monk) which describes the spiritual life led by its cheesemakers - the Benedictine monks at the Abbaye de Saint-Benoît-du-Lac

It is has a moist and thin greyish rind and creamy coloured paste with even distribution of deep blue veins. The cheese is crumbly, which becomes creamy as it ripens over time.

Flavours are of mushroom, fermentation and cellar. It leaves a salty, sharp mouth feel with notes of nuts, mushrooms and fruit pits.

Its distinctive taste is best enjoyed with port or a red wine, added to dips / creamy salad dressings, melted on a hamburger or stuffed in whole dates. This cheese is unequalled!

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