In 1912, five French monks travelled to Canada and established a small monastery at the beautiful Saint-Benoît-du-Lac in Quebec. Adept in the art of cheesemaking, the monks continued this practice as their community grew. To this day, the Benedictine monks at the Abbaye de Saint-Benoît-du-Lac in Quebec are still producing this cheese.
This smoked cow's milk blue cheese is made from blue cheeses specially selected in the abbey cellars. The natural wood smoke adds a slight woody taste to the cheese which goes very well with the flavor of the "Roqueforti" mushroom.
Product of Quebec.
Price per kg.: $61.90
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