Abbaye de Saint-Benoît-du-Lac is a renowned artisanal cheesemaker located in the Benedictine monastery of Saint-Benoît-du-Lac, Quebec. Founded in 1912, the monastery began producing cheese in the 1940s, blending European monastic traditions with Quebec terroir.

They are especially famous for their award-winning blue cheeses, such as Bleu Bénédictin, celebrated for its creamy texture and balanced sharpness. All cheeses are handcrafted by monks and artisans using locally sourced milk, with a focus on quality and authenticity.

Abbaye cheeses are widely appreciated by critics and chefs, regularly winning national and international awards for excellence.