Bleu Bénédictin

Last year on the way up to Keane’s cottage, we stopped at the Leslieville Cheese Market in Flesherton for some post-car ride nibbles. Gary, the nicest cheesemonger I have ever met, picked us out a nice, ripe piece of Bleu Bénédictin.
This cheese is made in Quebec at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec. We enjoyed it on the porch with a piece of Keane’s homemade Irish Soda bread (and a nice bold red)
I recently had the opportunity to taste it again. This time a little more critically.
The rind, natural brown and moist has a wet dirt, sandy flavour. Not for everyone.
The paste, however, smells like toasted nuts and tastes of salty meat and truffle mushrooms. It’s complex and creamy. A semi-firm that stands up to a softer bread or salad.


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