Bleu Ermite was the first cheese produced at the Saint-Benoît Abbey in 1943 and is still in handmade at the monastery today. A mild blue, a bit tangy but not so strong that inexperienced eaters will be scared away. Soft cream-coloured paste, lightly veined with blue-green mould, crumbly and a bit gritty. The aroma is grassy, herbal and mushroomy, with hints of sweetness and earthiness.
Lactose Free Cheese
Made at the only cheese factory managed by Benedictine monks in North America, Fontina de l'Abbaye is a smooth slightly elastic cheese with mild lactic and hazelnut flavours.
Lappi is a cheese made from partially skimmed cow's milk, very similar to Emmental except that it is pasteurized, and so is a little less bold, with smaller holes and a slightly firmer texture. It is so named because its recipe was developed in the Lapland region of Finland.
Lappi works well in fondues, great on sandwiches like smoked turkey, beef, salami or ham. Can be used as a substitute for mozzarella in lasagna and pizzas. Pairs well with dessert wines or Riesling.
Naturally aged 3 years with a firm texture and wonderful combination of salty and sweet flavours and a classic aged Gouda butterscotch finish. Full of crystals!
Produced in New Hamburg, Ontario with milk from the cheesemakers own dairy herd.
Winner Best New Cheese at the 2018 Canadian Cheese Awards and Grand Champion at the 2017 British Empire Cheese Competition.
Naturally Lactose Free