Cheese > Cheese Bleu Benedictin

The tradition of Benedictine monks making fantastic cheese is alive and well in Quebec where the monks from the Saint-Benoît Abbey started making blue cheese in 1943.  Blue Benedictine is arguably Canada’s most famous blue and has won many awards including the overall Grand Champion at the Canadian Cheese Grand Prix in 2000 and in 2006.  It was also awarded best blue at the Canadian Cheese Grand Prix.  Bleu Bénédictin is a perfect starter blue, not as strong as Roquefort, but still having a pronounced sharp blue flavor with grassy, herbal and mushroom aromas and a balanced sweet and earthy flavor.