| Province: | Québec |
| Region: | Estrie |
| City: | St-Benoît-du-Lac |
Nestled in the idyllic and quaint Eastern Township on the border of the Memphemagog lake, the Fromagerie de L’Abbaye Saint-Benoît is the only cheese dairy in North America that is run by Benedictine monks. The first cheese created at the Abbey in 1943 was the famed blue Ermite cheese. Since 2000, their Bleu Bénédictin has garnered several awards, including the Grand Prix des Fromages Canadiens (in 2002 and again in 2006) in the blue category and the Grand Champion in all categories (in 2000).
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Category Winner in 2002 and 2006, and 2000
Dairy Farmers of Canada cheese contest
Category Winner in 2002 and 2006, and 2000
Grand Champion at the Canadian Cheese Grand Prix
Dairy Farmers of Canada cheese contest
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Aged more than the Ermite, the Bleu Bénédictin has a soft melting centre
and a lovely lingering taste. Retaining its natural rind lends this
cheese its wild mushroom aroma and woody taste. |
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| Milk type: | Cow, pasteurized | M.F.: | 30% |
| Category: | Semi-soft, blue-veined | Humidity: | 43% |
| Rind: | Natural | ||
| Ripening: | Interior and surface, over 90 days | ||
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A cheese with no rind, this blue-veined creation bears a rich cream colour.
The texture is slightly elastic and granulous. A strong and pleasant mushroom
aroma is accompanied by a consistent taste that is typical of blue cheese. |
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| Milk type: | Cow, pasteurized | M.F.: | 30% |
| Category: | Semi-soft, blue-veined | Humidity: | 41% |
| Rind: | Water washed | ||
| Ripening: | Interior, over 60 days | ||
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The Fontina has a homogeneous texture and a nice elasticity. An aroma
of fresh milk blends beautifully with the almond butter taste typical
of this cheese. It is comparable to Danish mozzarella and, as such,
is easy to shred and slice. |
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| Milk type: | Cow, pasteurized | M.F.: | 31% |
| Category: | Firm | Humidity: | 42% |
| Rind: | - | ||
| Ripening: | Interior | ||
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A firm cheese with an orange-coated rind. This variety has a hazelnut aroma
and flavour. A delight for kids and grown-ups alike, this product is the
perfect breakfast cheese. |
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| Milk type: | Cow, pasteurized | M.F.: | 32% |
| Category: | Firm | Humidity: | 42% |
| Rind: | Coloured | ||
| Ripening: | Interior | ||
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This firm, rindless cheese bears holes and has a hazelnut taste.
It closely resembles a Gruyere cheese and is speckled with large shiny “eyes”.
This cheese takes longer to mature than the Frère Jacques variety. |
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| Milk type: | Cow, pasteurized | M.F.: | 32% |
| Category: | Firm | Humidity: | 42% |
| Rind: | - | ||
| Ripening: | Interior | ||
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The Mont St-Benoît is rindless. It is firm yet supple and elastic.
It is scattered with holes or “eyes” and emits a hazelnut smell that is
lightly accented by the scent of fermentation, which is typical of a Swiss cheese.
Its delicate hazelnut and butter flavours will charm you. It is also an
excellent cheese to cook with as it melts and browns at high temperatures. |
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| Milk type: | Cow, pasteurized | M.F.: | 31% |
| Category: | Firm | Humidity: | 42% |
| Rind: | - | ||
| Ripening: | Interior | ||
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This variety is the 100% goat milk version of the Saint-Benoît cheese.
This Swiss-type cheese has irregular “eyes” and a sweet goat milk taste.
The cheese can be distinguished by its white colour and distinct aroma. |
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| Milk type: | Goat, pasteurized | M.F.: | 28% |
| Category: | Firm | Humidity: | 43% |
| Rind: | - | ||
| Ripening: | Interior | ||
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As tradition dictates, this ricotta is made with whey.
This pressed cheese contains a lot less water and crumbles easily.
It is an excellent product to use in salads, pizza and stuffed pasta. |
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| Milk type: | Whey | M.F.: | 12% |
| Category: | Fresh, pressed | Humidity: | 65% |
| Rind: | - | ||
| Ripening: | Interior | ||
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The St-Augustin is an orange-tinted version of the Mont St-Benoît.
This firm cheese tastes like Swiss cheese and is aged for a minimum of 45 days. |
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| Milk type: | Cow, pasteurized | M.F.: | 31% |
| Category: | Firm | Humidity: | 42% |
| Rind: | - | ||
| Ripening: | Interior | ||