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 Blue Bénédictin has a soft melting centre
and a taste that lingers,beautifully in the mouth. 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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