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A semi-soft blue cheese from Quebec. It is made and aged for 6 months in the ripening rooms at the Abbay de Saint-Benoit-du-Lac by the Benedictine monks.  It is a rindless cheese with a natural flavor of smoked wood. A slightly grainy texture, it has a strong flavour and aromas of mushrooms. 

 

Per 100 grams

 

Milk Type: Pasteurized Cow

Producer: L'Abbaye de Saint-Benoit-du-Lac

Origin: Quebec

Bleu Fumé Saint-Benoit-du-Lac

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