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.
Serve Bleu Ermite on its own, on a cheese platter served with figs, pears and walnuts or crumbled over soups and salads. This blue is also great with beef; it is a delicious topper for a steak or burger.