Refined for 3 months, the Bénédictin is delicately salty, has a soft melting heart and provides a nice long-lasting taste in the mouth. Its natural light grey crust gives it its aroma of wild mushrooms and its woody flavors.
Milk: pasteurized cow's milk
Category: semi-soft, blue-veined
Ripening: interior-and surface-ripened for more than 90 days
Rind: natural, light grey
2015 winner and 2014 finalist at Sélection CASEUS competition in the Blue-veined Cheese category.
Finalist at the 2015 Canadian Cheese Grand Prix in the Blue Cheese category.
Other recent prizes: 1st place in its class at the 2012 Royal Agriculture Winter Fair, 2nd place in its class at the 2012 British Empire Cheese Show and the Bronze medal at the 2011 World Cheese Awards.