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Bleu Bénédictin is a Canadian blue cheese made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec.
The cheese is a semi-soft, whole milk blue cheese deeply veined with the Roquefort penicillium mold. A wheel of Bénédictin weighs 2 kg and has a whitish-grey coating.
The aroma of the cheese is reminiscent of mushrooms and has a creamy, delicately salted flavour. The middle of the cheese wheel is especially creamy.
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