Bleu Bénédictin is a semi-firm blue cheese handcrafted with care and tradition by Benedictine monks in the heart of Quebec. Made from pasteurized cow’s milk and aged for a minimum of 90 days, this cheese develops a natural greyish rind and a beautifully marbled interior with striking blue veins.
Its texture is creamy, and its flavor is perfectly balanced—offering earthy undertones, a gentle saltiness, and subtle woody notes reminiscent of wild mushrooms. Bleu Bénédictin is incredibly versatile: ideal for serving with crackers, fresh bread, fruit, or nuts, and equally delicious when incorporated into gourmet recipes.
Naturally free of lactose, gluten, and nuts, this cheese is suitable for those with dietary restrictions. With its authentic taste and artisanal craftsmanship, Bleu Bénédictin is a refined choice for any blue cheese enthusiast.
Producer
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.