Description

A monastery-style washed-rind cheese made with goat, sheep and cow milk, Benedictine is cellar-cured and hand-rubbed for 12 weeks before packaging to creative an earthy and intense flavor.

Appearance

Benedictine is the color of cooked pasta and looks similar to Monterey jack.

Texture

Semi-firm texture surface is a bit spongy and smooth to the touch.

Flavor

Intense flavor that saturates your taste buds with a tingly unctuousness before finishing with an earthy complexity. This cheese has a pungent scent that is tangy and sour. Benedictine is creamy and very rich in the mouth. It is intensely salty at first, then mellows in the mouth. This cheese leaves a slightly sour flavor on the tongue, reminiscent of cow's milk cheeses.

Serving Suggestions

Benedictine is the color of cooked pasta and looks similar to Monterey jack. Its surface is a bit spongy and smooth to the touch. Out of refrigeration, this cheese clumps into a mass under pressure from a butter knife. Even with a soft cheese knife, Benedictine adheres to the knife blade, forcing one to peel cheese slices off the knife (not very elegant or hygienic).

Goes Well With

Pairs well with sparkling wines, champagne, Pinot Noir and Framboise beer. Also pairs well with grapes, berries or sun-dried tomatoes.

Styles/Varieties

9 pound wheels.


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