Country of Origin: Canada

Milk-type: Pasteurzied Cow’s milk

This rich, relatively firm blue cheese is named for the Benedictine Abbey of Saint-Benoît-du-Lac in Quebec, where it is made by the resident population of monks. Thoroughly veined with Roquefort penicillium mold, this cheese is aromatic, mushroom-y and decidedly robust. Though sharp and salty, it has a pleasantly creamy finish on the palate. Bénédictin pairs best with roasted root vegetables and beef; it is especially complimentary to parsnips, beets, and turnips, as well as autumnal flavours like pumpkin and squash. Try it melted on top of your steak or burger, to either of which it will bring a sublimely tangy, slightly spicy character.

See also: Bénédictin’s milder sibling cheese, Blue Ermite

Beverage Pairings: Sparkling wines, Cabernet Sauvignon, Syrah, Zinfandel, Port, Scotch whisky and dark fruit juices — especially cherry, grape, berry, or prune.

Sizes are approximate – {WEIGHT_POLICY}