Bleu Bénédictin

Bleu Bénédictin is a type of blue cheese that is produced by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac in Quebec, Canada. It is one of the few cheeses in North America that is made by monks.

History

The cheese was first produced in 1943 by the monks of the Benedictine Abbey. The recipe was developed by Brother Albéric, who was inspired by the traditional methods of cheese making in his native France. The cheese is named after the order of monks who produce it, the Benedictines.

Production

Bleu Bénédictin is made from cow's milk that is pasteurized and then inoculated with Penicillium roqueforti, the mold that gives blue cheese its distinctive flavor and color. The cheese is aged for three months in the abbey's cellars before it is ready to be sold.

Characteristics

Bleu Bénédictin has a creamy, semi-soft texture and a mild, slightly sweet flavor. The cheese is covered in a natural, edible rind that is slightly salty. The blue veins in the cheese are a result of the Penicillium roqueforti mold.

Culinary Uses

Bleu Bénédictin can be used in a variety of dishes. It is often crumbled over salads or melted into sauces. It can also be served on its own with fruit and bread as part of a cheese platter.

See Also

• List of blue cheeses
• Cheese making
• Benedictine Abbey of Saint-Benoît-du-Lac

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