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Mont St-Benoît

Mont St-Benoît

  • Made from pasteurized cow's milk

  • Country of origin: Canada

  • Region: Quebec

  • Family: Swiss Cheese

  • Type: firm, artisan

  • Fat content: 31%

  • Texture: creamy, elastic, smooth and supple

  • Rind: rindless

  • Flavour: buttery, creamy, mild, nutty

  • Aroma: fermented, mild, nutty

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

  • Made from pasteurized cow's milk

  • Country of origin: Canada

  • Region: Quebec

  • Family: Swiss Cheese

  • Type: firm, artisan

  • Fat content: 31%

  • Texture: creamy, elastic, smooth and supple

  • Rind: rindless

  • Flavour: buttery, creamy, mild, nutty

  • Aroma: fermented, mild, nutty

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

The Mont St-Benoît cheese has a firm, supple and elastic texture and is a classic Swiss cheese with a distinctive hazelnut aroma. The cheese is dotted with round ‘eyes’ and is also rindless. The Mont St-Benoît cheese is very easy to cook as it melts and becomes brown on cooking. This cheese is made by the Benedictine monks from the Fromagerie de L’Abbaye Saint-Benoît-du-Lac. It can be served with light red wine or beers and can also be enjoyed with white chocolate.

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