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Blue Benedictine

  • Country of origin: Canada

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

  • Texture: buttery, creamy, crumbly and smooth

  • Rind: natural

  • Colour: brownish yellow

  • Flavour: buttery, creamy, earthy, grassy, herbaceous, mushroomy, salty, smooth, sweet

  • Aroma: buttery, earthy, grassy, herbal, mushroom, sweet

  • Producers: Benedictine Abbey of Saint-Benoît-du-Lac, Quebec.

The Blue Benedictine is the cheese prepared exclusively by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac in Quebec. It is a kind of Canadian blue cheese which has a semi-soft texture. The cheese is blue-veined with Roquefort penicillium mould and has a whitish-grey covering. It has a slight woody flavour and gives out an aroma of the mushrooms. The Blue Benedictine is salty to taste and is available in supermarkets and speciality cheese shops. 

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