Fromagerie Abbaye de Saint-Benoît-du-Lac

There were 18 items identified from the specified search parameters.

Archange (L')

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Firm Cheese
Milk Type:
Goat
Rind:
No Rind
Heat Treatment:
Pasteurized
Ripening Period:
1 Month
Fat Content:
28%
Humidity:
43%
Organic:
No
Flavour:
Mild
Characteristics:
Pressed, with irregular holes, no rind
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Benedictus (Le)

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Firm Cheese
Milk Type:
Cow
Rind:
Heat Treatment:
Pasteurized
Ripening Period:
6 months
Fat Content:
32%
Humidity:
42%
Organic:
No
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Bleu Bénédictin

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Veined Cheeses
Milk Type:
Cow
Rind:
No Rind
Heat Treatment:
Pasteurized
Ripening Period:
3 Months
Fat Content:
24%
Humidity:
45%
Organic:
No
Flavour:
Creamy with a slight salty taste
Characteristics:
Natural rind, surface ripened
Particularities:
2006 Canadian Cheese Grand Prix blue cheese category Champion
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Bleu Extra-Fort

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Semi-soft Cheese
Milk Type:
Cow
Rind:
Heat Treatment:
Pasteurized
Ripening Period:
Fat Content:
32%
Humidity:
42%
Organic:
No
Flavour:
Pronounced taste
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Bleu Fumé

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Milk Type:
Cow
Rind:
Heat Treatment:
Pasteurized
Ripening Period:
Fat Content:
32%
Humidity:
42%
Organic:
No
Flavour:
Natural smoked flavour
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Chanoine

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Veined Cheeses
Milk Type:
Ewe
Rind:
Heat Treatment:
Pasteurized
Ripening Period:
3 Months
Fat Content:
32%
Humidity:
41%
Organic:
No
Flavour:
Pronounced
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Chèvre-Noît Bleu de chèvre

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Veined Cheeses
Milk Type:
Goat
Rind:
Heat Treatment:
Pasteurized
Ripening Period:
1 Year
Fat Content:
27%
Humidity:
43%
Organic:
No
Flavour:
Pronounced and becomes more pungent with age
Characteristics:
When aged, its texture becomes rich and creamy.
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Ermite

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Veined Cheeses
Milk Type:
Cow
Rind:
Heat Treatment:
Pasteurized
Ripening Period:
2 Months
Fat Content:
30%
Humidity:
41%
Organic:
No
Flavour:
Strong taste typical of certain blue cheeses, with a long finish
Characteristics:
Unpressed, uncooked cheese, interior-ripened with Penicilium roqueforti
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Fontina Fumé

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Firm Cheese
Milk Type:
Cow
Rind:
Heat Treatment:
Pasteurized
Ripening Period:
3 months
Fat Content:
30%
Humidity:
43%
Organic:
No
Flavour:
Natural smoked flavour
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Fontina de l'Abbaye

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Semi-soft Cheese
Milk Type:
Cow
Rind:
No Rind
Heat Treatment:
Pasteurized
Ripening Period:
3 Months
Fat Content:
30%
Humidity:
43%
Organic:
Yes
Flavour:
Mild, slightly lactic and hazelnut flavour
Characteristics:
Ivory-colored cheese, smoothand elastic texture, few holes
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Frère Jacques

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Firm Cheese
Milk Type:
Cow
Rind:
Heat Treatment:
Pasteurized
Ripening Period:
2 Months
Fat Content:
29%
Humidity:
42%
Organic:
No
Flavour:
Mild and hazelnutty
Characteristics:
Pressed cheese, natural rind and interior-ripened, dry texture, big eyes
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Memphré (Le)

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Firm Cheese
Milk Type:
Ewe
Rind:
No Rind
Heat Treatment:
Pasteurized
Ripening Period:
3 Months
Fat Content:
31%
Humidity:
41%
Organic:
No
Flavour:
Typical taste, very agreable in the mouth, neither too mild or too pronounced
Characteristics:
No rind, smooth and unctuous
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Moine (Le)

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Firm Cheese
Milk Type:
Cow
Rind:
Heat Treatment:
Pasteurized
Ripening Period:
2 Months
Fat Content:
29%
Humidity:
42%
Organic:
No
Flavour:
Sharp, hazelnutty
Characteristics:
Cheese with irregular holes, natural rind
Particularities:
Cheese similar to the Gruyère family
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Mont Saint-Benoît

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Semi-soft Cheese
Milk Type:
Cow
Rind:
No Rind
Heat Treatment:
Pasteurized
Ripening Period:
Less than 1 Month
Fat Content:
30%
Humidity:
43%
Organic:
No
Flavour:
Mild and hazelnut flavour
Characteristics:
Interior ripened
Particularities:
Emmental type cheese
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Moutier (Le)

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Firm Cheese
Milk Type:
Goat
Rind:
Heat Treatment:
Pasteurized
Ripening Period:
Fat Content:
28%
Humidity:
43%
Organic:
No
Flavour:
Taste of lightly sweetened goat's milk.
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Ricotta Saint-Benoît

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Fresh Cheese
Milk Type:
Cow
Rind:
No Rind
Heat Treatment:
Pasteurized
Ripening Period:
Fat Content:
12%
Humidity:
65%
Organic:
No
Flavour:
Fresh, mild, slightly acidulous
Characteristics:
White and damp
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Ricotta de chèvre

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Fresh Cheese
Milk Type:
Goat
Rind:
No Rind
Heat Treatment:
Pasteurized
Ripening Period:
Unripened
Fat Content:
25%
Humidity:
55%
Organic:
No
Flavour:
Fresh, acidulous.
Characteristics:
White and damp
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

Saint-Augustin (Le)

Cheese Manufacturer:
Fromagerie Abbaye de Saint-Benoît-du-Lac
Category:
Firm Cheese
Milk Type:
Cow
Rind:
No Rind
Heat Treatment:
Pasteurized
Ripening Period:
3 Months
Fat Content:
29%
Humidity:
40%
Organic:
No
Flavour:
Mild and hazelnutty
Characteristics:
Orange-colored, elastic texture
Particularities:
Emmenthal type cheese
Province:
Quebec
Website:
www.st-benoit-du-lac.com/fromages/fromagerie.html (website only available in French)

 

Disclaimer:

The Canadian Cheese Directory is based on information obtained, on a voluntary basis, by Canadian cheese manufacturers and our own research. This directory is meant to be a comprehensive and accurate listing of Canadian cheeses. The Canadian Dairy Information Centre (CDIC) cannot guaranty the accuracy of all information included in this directory. To obtain further details and information about a specific cheese, we suggest that you contact the respective cheese manufacturer directly.