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
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
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
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
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, from Canadian cheese manufacturers and our own research. The Canadian Dairy Information Centre (CDIC) cannot guarantee 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.

 

 

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