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.
Hand made by Benedictine monks from the Abbaye de Saint-Benoît-du-Lac in Quebec. The Abbaye's skilled cheese makers have been crafting blue cheese since 1943, starting with blue ERMITE. Today, more than a dozen varieties of cheese are made at the Abbaye.
This semi-soft blue-veined cheese is made from pasteurized milk and aged for 6 months in the Abbaye de Saint-Benoît-du-Lac’s ripening rooms. A sweet mild blue with a delicate smokey flavour. The smoking process gives the cheese a slightly woody taste that pairs well with the acidity of the blue veining.
Saint Agur is a blue cheese made from pasteurized cow's milk in the village of Beauzac from the mountainous French region of Auvergne. Since 1988, the Bongrain Cheese Company has been manufacturing this cream enriched cheese with 60% butterfat. On account of the high fat content, it certifies as a double-cream cheese. Also, because of its high butter fat content it is easily spreadable and melts well.
Stilton is known as 'The King of English cheeses’. It has Protected Designation of Origin status, meaning it can only be made in the counties of Nottinghamshire, Derbyshire, and Leicestershire to a specified recipe. The milk must come from the three counties and must be pasteurised before use. The cheese must be allowed to form its own crust, can only be made in a cylindrical shape, must never be pressed and must have the magical blue veins for which Stilton is famed radiating from the centre of the cheese.
This farmstead cheese lives up to her name: Farmers’ Pride. In Holland ‘boer’ means Farmer and ‘trots’ stands for Pride.
Boer 'n Trots with black truffles, garlic, sun-dried tomatoes, oregano and black olives, all velvety smoothed out with honey. Gouda from Landgoed Kaamps, in the province of Overijssel, with honey-washed curd and honey crust. Unusual and delicious cheese with a touch of Italy.
This farmstead cheese lives up to her name: Farmers’ Pride. In Holland ‘boer’ means Farmer and ‘trots’ stands for Pride.
This Aged Gouda style cheese is ripened for at least 80 weeks and thus forms beautiful protein crystals. The taste is particularly rich and crumbly yet has a creamy mouthfeel.
Bois de Grandmont is a bark-wrapped bloomy rind cheese with woodsy, sweet, herbal, and bright flavours. The bark holds the delicate cheese together, provides flavour to the creamy paste, and allows for an ideal presentation as the centerpiece of a cheese plate.
Pair with sparkling wine, apple cider, or a fresh IPA.
