Bleu Bénédictin

Bleu bénédictin 02

Bleu Bénédictin is a type of blue cheese that originates from Canada. It is produced by the Benedictine monks at the Abbey of Saint-Benoît-du-Lac in Quebec. This cheese is known for its creamy texture and distinct blue veins, which are characteristic of blue cheeses.

History

The production of Bleu Bénédictin began in the early 2000s. The monks at the Abbey of Saint-Benoît-du-Lac have a long tradition of cheese-making, and they decided to create a blue cheese to diversify their offerings. The cheese quickly gained popularity due to its unique flavor and high quality.

Production

Bleu Bénédictin is made from cow's milk. The milk is pasteurized and then inoculated with Penicillium roqueforti, the mold responsible for the blue veins. The curds are cut, drained, and then placed into molds. The cheese is salted and aged for several months in the abbey's cellars, where it develops its characteristic flavor and texture.

Characteristics

Bleu Bénédictin has a creamy, crumbly texture with a tangy, slightly salty flavor. The blue veins provide a sharp contrast to the creamy white body of the cheese. It is often enjoyed on its own, with crackers, or as part of a cheese platter. It can also be used in cooking, adding a rich, tangy flavor to dishes.

Awards

Bleu Bénédictin has received several awards for its quality and taste. It has been recognized at various cheese competitions, both in Canada and internationally.

See also

• Blue cheese
• Abbey of Saint-Benoît-du-Lac
• Penicillium roqueforti
• Cheese-making
• Canadian cuisine

Related pages

• Blue cheese
• Abbey of Saint-Benoît-du-Lac
• Penicillium roqueforti
• Cheese-making
• Canadian cuisine