Description
This semi-firm blue cheese is made from pasteurized whole milk.It is refined on the surface and in the mass with the penicillium roqueforti more than 90 days.Bleu Bndictin, with a melting heart and a long finish, has retained its pale gray natural crust which gives it its aroma of wild mushrooms.Delicately salty, its taste reveals woody flavors.
This cheese is made by the Benedictine monks of the Abbey of Saint-Benot-du-Lac, from which its name Bleu Bndictin is inspired.
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