MONT ST-BENOÎT 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 renowned 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. MONT ST-BENOÎT Mont St-Benoît is rindless. The firm but soft and elastic paste, dotted with openings (eyes), offers a hazelnut aroma with slight fermentation accents typical of Swiss-type cheeses. Its delicate taste of hazelnuts and butter will charm you. Excellent cheese for cooking: melts and browns at high temperature. CATEGORY: Firm paste MATURATION: In the mass FAT: 31% HUMIDITY: 42% FORMAT 165 g