A semi-soft blue cheese made from whole pasteurized milk by Benedictine monks in Saint-Benoit-du-Lac, Quebec. The cheese is crumbly and creamy especially in the middle of the cheese wheel. Flavours are rich creamy with undertones of salt and woody notes. The natural light grey-whitish rind gives off a wild mushroom aroma.
per 100 grams
x 100 grams