LE MOINE CHEESE | LACTOSE FREE | ABBEY ST-BENOÎT-DU-LAC

LOCATED IN AN ENCHANTING SITE IN THE EASTERN REGION, ON THE EDGE OF LAKE MEMPHREMAGOG, THE SAINT-BENOÎT-DU-LAC ABBEY CHEESE FACTORY IS THE ONLY ONE IN NORTH AMERICA TO BE MANAGED BY BENEDICTINE MONKS. LACTOSE-FREE CHEESE Their first cheese, created in 1943, was the famous Bleu Ermite, which is still a highly regarded product to this day. Since 2000, Bleu Bénédictin has also earned its reputation by winning several awards, including Grand Champion in 2000 and Category Champion in 2002 and 2006. LE MOINE A firm, rindless cheese with holes and a hazelnut flavor. It is similar to Gruyère-type cheeses, dotted with large, shiny "eyes." Its maturation is longer than that of Mont St-Benoit. CATEGORY: Firm paste MATURATION: In the mass FAT: 32% HUMIDITY: 42% FORMAT 165 g