Bleu Bénédictin

Bleu Bénédictin is a traditional blue cheese hailing from Quebec, where it's produced by Benedictine monks at the Abbaye de Saint-Benoit-du-Lac. The cheese is made from pasteurized cow's milk and it's ripened with Penicillium roqueforti for at least 90 days.

Underneath its mottled natural rind, the texture is semi-soft, firm, and crumbly with blue veins running throughout the body, while the center is melt-in-the-mouth creamy. The aromas are pleasant and mushroomy, while the flavors are rich and creamy with notes of salt and wood.

It's recommended to serve the cheese on a cheese board with crackers and bread. Pair it with a glass of Riesling, Pinot Noir, or Grenache for the best experience. Bleu Bénédictin is an award-winning cheese, and it has won the blue-cheese category in the 2006 Canadian Cheese Grand Prix, among others.