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Mont Saint-Benoît

Mont Saint-Benoît
Photo Credit: Fromagerie de l'Abbaye Saint-Benoît
  • Made from pasteurized cow's milk

  • Country of origin: Canada

  • Region: St. Benedict Abbey

  • Family: Swiss Cheese

  • Type: semi-soft, artisan

  • Fat content: 30%

  • Texture: smooth

  • Rind: rindless

  • Colour: pale yellow

  • Flavour: nutty

  • Aroma: mild

  • Vegetarian: no

  • Producers: Fromagerie de l'Abbaye Saint-Benoît

Established by the Canadian Benedictine monks of Saint-Benoît-du-Lac Abbey, Quebec, Mont Saint-Benoît comes with a swiss heart. Has a semi-softened elastic texture with creamy interior and smooth, bit oily shell. An emmenthal type, made from pastuerized cow’s milk. Perfumed with a slight nutty aroma along with slightly fermented accents. Its buttery hazelnut delicacy charms the tasting tray. Cheese lovers generally tend to wait for sometime and allow it to mature as it gives a strong mouth watering relish with age. Requires a ripening period of 2 weeks. Can be stored in a double waxed aluminium foiled paper between 2-4ºC for 2 months. Normally served with salads, soups, bechamel sauces. Melted on potatoes. Scrapped on bacon and grated on pizzas

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