Bleu Benedictin – Made in Quebec Canada by Monks

Bleu Benedictin Cheese

I had the chance to try a nice Canadian blue cheese over the Christmas Holiday. I found Bleu Benedictin at my neighbourhood cheese shop, Goat Inc. in Port Credit, Ontario, Canada. Bleu Benedictin is made by the monks at Benedictine Abbey in Saint-Benoit-du-Lac, Quebec, Canada.

I have tried a few other cheeses made by the monks at the Benedictine Abbey.  See my posts on Mont St. Benoit cheese and Frere Jacques cheese for more information about the Abbey.

Bleu Benedictine is made from cow’s milk and is classified as a semi-soft blue cheese. It is fairly heavily veined with the Penicillium Roqueforti mold. This cheese is produced in 2 kilogram wheels and aged over 90 days.

What does Bleu Benedictin taste like? If you’ve tried one cow’s milk blue cheese cultured with Penicillium Roqueforti then you’ve tried them all. Well, that does not hold exactly true. Of course there are subtle differences, but my point is that there were no surprises with this cheese. It is milky, salty and has a “classic” blue cheese flavour.

The Bleu Benedictin cheese that I purchased was pretty firm. This is not a soft blue cheese like St. Agur. This blue cheese is not going to spread easily. I thought I would get clever and try slicing some for my cheese board. Bleu Benedictine does not slice well. It crumbled very easily and as hard as I tried, I could not end up with a decent slice. The good news is that I have discovered a wonderfully crumbly blue cheese. I would recommend it as a topping for salads or other situations were a beautiful crumbled cheese is desired.

Bleu Benedictin

I would consider this a solid blue cheese but not a stand out. My son, a blue cheese lover, gave it a thumbs up. Blue cheese lovers won’t be disappointed with this Canadian blue cheese.

Riopelle Triple Cream Cheese from Quebec

Riopelle Cheese

I picked up a piece of Riopelle during a recent visit to my neighbourhood cheese shop, Goat Inc. in Port Credit (Ontario).

Riopelle is an artisinal Canadian cheese produced by Fromagerie Île-aux-Grues just east of Quebec City. It is named after a famous Canadian artist Jean-Paul Riopelle (1923-2002) who agreed to lend his name to the cheese shortly before his death. I found an image of one of his most famous pieces of artwork on Callah’s blog. This painting, Hommage à Rosa Luxemburg, is on display at the Musee des beaux-arts du Quebec  (French for “National Museum of Fine Arts of Quebec”) in Quebec City.

Hommage à Rosa Luxemburg by Jean Paul Riopelle - image by Callah

This cheese is made in 1.4 kg wheels. And here is a heart warmer; I discovered that for each wheel of Riopelle cheese purchased, one  dollar goes to a foundation that promotes higher education for the the children of Isle-aux-Grue, Quebec, Canada where this cheese is made.

Isn’t it amazing how every cheese has a story?

This is a soft “brie style” triple cream cheese with a white bloomy rind and a rich creamy center. It is aged 60 days and is best eaten when “ripe”.

What does Riopelle cheese taste like? Riopelle is a smooth and creamy cheese at room temperature. It is mild and more delicate than some other triple cream cheeses that I have found. It has a delicate buttery flavour. I spread this cheese on Carr’s Table Water Crackers.

Joe Ambrus, the Somolier at Goat Inc. recommends pairing Riopelle with either Shiraz (Red Wine) or Montrachet (White Wine).

This is a safe bet on a cheese board and has a particularly interesting story behind it. I will feature this cheese on my “Socially Responsible” cheese board.

You Can’t Go Wrong with Baluchon

Baluchon – Canada

Quebec Baluchon Cheese

I came across this cheese at the Longo’s Supermarket on Thomas Street in Mississauga. There was a big sign in the cheese section that proclaimed Baluchon to be Longo’s cheese of the Month (August 2011). They had samples set out. I had my kids with me and we all tried a piece. The decision was unanimous … this cheese is good. I bought some and brought it home wondering if my wife would like it. There are not too many cheeses that the whole family considers to be good. This was one.

Baluchon Cheese

This cheese is produced by Fromagerie F.X. Pichet in Sainte-Anne-de-la-Pérade, Quebec.

This is an organic cheese made from Quebec certified organic raw cow’s milk. It is a semi-firm washed rind cheese that is made on the farm. It is formed into 1.75-kilogram wheels and aged a minimum of 60 days. I’m a supporter of organic food and I give this cheese an extra nod because it is organic.

The Baluchon label has a cute cartoon mouse that I’m sure was a factor in attracting the attention and affection of my kids.

Fromagerie F.X. Pichet Mouse

Don’t let the cute mouse fool you. This is serious cheese. Baluchon was the chosen as a Champion cheese in the Organic Cheese category at the 2009 Canadian Cheese Grand Prix.

I found the Baluchon to have similarity to Oka L’Artisan and Upper Canada’s Niagara Gold, both of which I have tried and reviewed previously. The Baluchon is a little milder than the Niagara Gold and it is a little tamer than the Oka L’Artisan. Personally, I like all three and choosing a favorite would depend on my mood or the food pairing.

What does Baluchon cheese taste like? The Fromagerie F.X. Pichet website describes the cheese as having sweet farmer aromas with a hazelnut flavor and an aftertaste of sweet clover. My cheese pallet is still developing and I had to search for those flavours when I was tasting. I convinced myself the flavours were there but they are very subtle. This is not a Hazelnut nor clover cheese. I thought the cheese tasted creamy and a little buttery. The flavours are subtle, pleasant and well balanced. This is not a salty cheese. The texture is very smooth and the Baluchon softens on your tongue.

On a cheese board I would not serve this at the same time as Oka L’Artisan nor Niagara Gold because the three cheese are so similar. Between the three cheese I think I would give the Baluchon slight preference because it is an organic cheese that showcases the best of this cheese style so well.

You can’t go wrong with Baluchon.

A Pairing Suggestion; Ciel de Charlevoix and Cirque du Soleil

Ciel de Charlevoix

Ciel de Charlevoix is a Canadian blue cheese that is produced in Baie-Saint-Paul, Quebec.

Baie-Saint-Paul, Quebec

The town is about 90 km Northeast of Quebec City on the northern shore of the Saint Lawrence River.

Baie-Saint-Paul from Google Maps

This small town (population 7,288) was where Cirque du Soleil was founded in 1984 by two former street performers, Guy Laliberté and Daniel Gauthier. Cirque du Soleil is currently based in Montreal and the company has grown to employ 5,200 people.

The blue cheese Ciel de Charlevoix is produced by La Maison d’Affinage Maurice Dufour Inc. which was established in 1994 by Maurice Dufour. Maurice is a certified agronomist and the head affineur. Their cheeses have won many awards. The Ciel de Charlevoix won the 2009 Champion of the Blue-veined category at the Canadian Cheese Grand Prix.

Ciel de Charlevoix is one of six cheeses currently produced by the company. The six cheeses are:

• Le Ciel de Charlevoix
• Le Migneron de Charlevoix
• Le Secret de Maurice
• La Tomme d’Elles
• La Tomme de Brebis de Charlevoix
• Le Bleu de Brebis de Charlevoix

Ciel de Charlevoix is made from cow’s milk. It is ripened a minimum of 60 days with a shelf like of 60-75 days. The blue is the result of P. Roqueforti. This cheese is 27% milk fat and 39% moisture content.

What does Ciel de Charlevoix taste like?

I like blue cheese and I enjoyed this one. This is not a soft spreadable blue cheese like Cambozola. This is semi-firm cheese that does not need a cracker to carry it. You can slice a small piece and let it melt on your tongue. I like the colour which is a creamy  ivory with a hint of aged yellow that is heavily veined with blue green mold. Although this cheese is not aged long, its look conveys a certain character. It is not a strong blue; in terms of strength, it is in the middle.  It has a fairly sharp finish.

Ciel de Charlevoix will hold its own on a cheese plate. I suggest pairing this cheese with a Cirque du Soleil performance since they both originate from the same small town. My prediction is that they will go together wonderfully and you will enjoy both very much.

Le Mamirolle – The Canadian Version

Le Mamirolle Cheese

I came across some Le Mamirolle cheese at a local Longos Supermarket.  This is a Canadian cheese that I have never tried before.

This cheese has an interesting history. The recipe for the cheese originated in the small village of Mamirolle France in 1935. Mamirolle is home of the French National Dairy School called the École Nationale d’industrie laitière.

Mamirolle France - Image from Wikipedia

The recipe was brought to Canada and in 1996 Eco Delices secured an exclusive license through the École Nationale d’industrie laitière to produce this cheese in Canada using the Le Mamirolle name.

Eco Delices is located in Plessisville, Quebec which is about halfway between Montreal and Quebec City.

Plessisville, Quebec - image from Google Maps

Le Mamirolle won the Selection Caseus award in 1999 in the category of artisan cheese.

This cheese is made from pasteurized cow’s milk. It is a semi-soft cheese with an orange coloured rind.

What does Le Mamirolle taste like?

This cheese has a fairly strong smell that my kids did not find appealing. I can’t decide if it smells good or not. The paste (a fancy term for the cheese inside the rind) is mild, and somewhat rich. Beyond that, I find this cheese hard to describe.

I probably would hesitate to serve this cheese to guests because I think the smell might deter some people from trying it. This cheese was not a stand out for me.  I would classify it in the “runner up” category relative to some other cheeses that I’ve recently had the opportunity to try.

Frere Jacques – The Cheese, Not the Song

Frere Jacques Cheese

According to wikipedia: Frère Jacques is one of the most widely-known songs on earth, and it can be found many places in modern world culture.

It also happens to be the name of a Canadian cheese.

Frere Jacques is produced in Quebec by the Benedictine Monks at the Abbaye De St-Benoît-Du-Lac. I have already written about the Abbey when I reviewed Mont St. Benoit cheese. Check out that blog post for more information about the Abbey.

I found this cheese at the Goat Inc. Cheese Shop in Port Credit, Ontario.

The Frere Jacques cheese is a firm cheese that is made from cow’s milk. It has an orange coated rind. The cheese looks a little like Jarlsberg with it’s large air holes which are also called “eyes”. It has 32% Milk Fat and a 42% Moisture Content.

What does Frere Jacques cheese taste like?

It has a faint hazelnut flavor with a chewy, almost squeaky, texture. It is quite mild and it is a cheese that my children like. It melts nicely and would be a good choose for making a grilled cheese sandwich.

This cheese ends up ranking in the middle of the pack for me. But it does give me yet another reason to plan a visit the Abbaye De St-Benoît-Du-Lac in Quebec.

Mont St. Benoit Cheese is made by Monks in Quebec

Mont St. Benoit Cheese

I found some Canadian Mont St. Benoit cheese at the Gouda For You cheese store in Barrie, Ontario.

Mont St. Benoit is a Canadian version of “Swiss Cheese”. I thought it looked similar to Emmental but several web sites describe it as a mild Grueye.

This cheese is produced by the only cheese dairy in North America run by Benedictine Monks. The Monks reside at the Abbaye De St-Benoît-Du-Lac which is located in the municipality of Saint-Benoit-du-Lac on the border of the Memphemagog lake, in Quebec. It is East of Montreal and a short distance North of Vermont.

Saint-Benoit-du-Lac - image from Bing Maps

The Monastery is beautiful.

Abbay Saint Benoit - image from their website

This Benedictine Abbey, which was founded in 1912, is a working Catholic Religious order with fifty eight monks (2009) who live according to the monastic rule written by Saint Benoit.

The first cheese was created at the Abbey in 1943. There are currently ten cheeses made at the Abbey.

The Cheeses of Abbey de Saint Benoit - image from their website

In the image above, cheese #1 is the Mont St. Benoit. More information about the cheeses of the abbey can be found on their website.

Mont St. Benoit is a firm cow’s milk cheese with 31% MF and 42% MC.

The Fromages CDA Inc. website describes the cheese as follows.

The Mont St-Benoît is rindless. It is firm yet supple and elastic. It is scattered with holes or “eyes” and emits a hazelnut smell that is lightly accented by the scent of fermentation, which is typical of a Swiss cheese. Its delicate hazelnut and butter flavours will charm you. It is also an excellent cheese to cook with as it melts and browns at high temperatures.

I found the cheese mild and pleasant. I think this cheese would be delicious melted on a ham sandwich. Frankly, I found the story behind the cheese to be more exciting than the cheese.

What I really enjoy about my cheese adventure is discovering and learning. I am so glad that I tried this cheese since it introduced me to some history and geography of which I was unaware. When I have the opportunity to travel in Northern Vermont or East of Montreal I am definitely going to visit the Abbaye De St-Benoît-Du-Lac.

Their cheese factory is not open to the public, however, they do maintain a store on the grounds of the monastery.  According to my research, the store also offers other products made by the monks, including: apple sauces and ciders, chocolate products, crafts and gift items.

I am so impressed by the Monastery that I’ve attached a short video showcasing the building and the grounds. It’s narrated in French but you will get the message regardless.

Abbaye De St-Benoît-Du-Lac is a beautiful place, with a wonderful story, that also produces a good cheese. It doesn’t get much better than that.

Chevre Noir – Canadian Goat Cheddar

Chevre Noir is a Canadian made goat cheddar produced by Fromagerie Tournevent in Chesterville, Quebec. It was developed in 1988 by a Louise Lefebvre. It was introduced to the market in 1989. Fromagerie Tournevent has subsequently been purchased by Damafro.

Chevre Noir - Goat Cheddar

This wasn’t the best cheese picture I’ve ever taken. In fact, I’ll admit that my picture doesn’t do the cheese justice. So here is a picture from Google Images that shows just how sexy this cheese is.

Chevre Noir - Image from Google Images

Chevre Noir is a lovely creamy white encased in an elegant black wax. It is a pretty good looking combination.

This cheese is firm, almost crumbly. It has a sharp taste with a bit of tang. I would consider it full flavored and definitely a cheddar. In fact, it tasted pretty much as I had expected with an extra bit of zip. Chevre Noir is aged for a minimum of one year. Upon researching the cheese, the consensus seems to be that it improves further with age. The Cheese Boutique ages it on site for three years.

Is goat cheese an acquired taste? I will admit that as I try more goat cheeses they are starting to grow on me. Don’t get excited … I’m not sending the cows home just yet.

This cheese still ranks behind some of my favorites like Beemster XO, Roaring Forties Blue Cheese and my recently discovered Niagara Gold. However, I am developing a new respect for goat cheese thanks to the Chevre Noir.

I think Chevre Noir is an interesting cheese for the cheese board. Most people like cheddar and Chevre Noir is cheddar with a twist … a good twist.

Blackburn Cheese from Jonquiere Quebec

Blackburn Cheese

I came across a cheese labeled “Blackburn” in the cheese case at a local Loblaws supermarket.

This cheese comes from the Fromagerie Blackburn in Jonquière, Quebec.

Jonquiere, Quebec - Google Maps

Jonquière is a city of 51,000 people located about 3 hours north of Quebec City. It is situated on the Saguenay River in the Saguenay-Lac-Saint-Jean region of Quebec.

This is a firm cheese that is 31% Milkfat with 39% Moisture. The milk comes from Holstein cows and it is aged six months to a year. The Blackburn cheese is made with thermalized milk.

This is the first time I have come across the term thermalized. According to curdnerds, thermalization involves heating milk only to 60-65 °C/140-150 °F for 15 to 30 seconds then chilling before re-heating at the start of cheesemaking. This process reduces the number of micro-organisms, but not so much so that the resulting cheese will be without flavor. The United States FDA considers this still to be raw milk, while the European Union considered it pasteurized.

What does Blackburn cheese taste like?

This cheese has more taste than smell. It has a nice texture. It is not overly dry or crumbly. It is more moist and softer than Parmesan Reggiano. I was able to shave off thin slices and slowly dissolve them on my tongue. I though it had a slight, pleasant earthy flavor. My daughter tried it and she thought that it tasted like fresh bread. When I tasted it again, with consideration of her comment, I had to agree there was a slight yeasty, doughy flavor happening as well. I also thought it had some hints of cheddar. At first the Blackburn cheese was drifting to salty, but as it dissolved in my mouth it settled without becoming too much so.

This is an interesting cheese. It would make a good conversation piece on a cheese plate. Because it is subtle, I think that most people would find it pleasant. It would be entertaining to see how different guests would describe it. I expect there would be a lot of “hmmm’s” and a few “I’m not quite sure” but ultimately the simple conclusion “it’s good”.

Oka is Okay by Me

Oka L'Artisan

Oka is a Canadian cheese. It is made in the Province of Quebec, in the village of Oka which lies on the Northern bank of the Ottawa River just southwest of Montreal. Oka is a small village with a population of 3,300.

Oka Quebec - google maps

The Oka cheese that made the town famous has an interesting history. Oka cheese originated in 1893. It was derived from an altered recipe of French Port Salut cheese brought to Quebec from France by Trappist Monks. The cheese was made in a Monestary in the village of Oka. The resulting cheese was named after the village. In 1996 the Les Peres Trappists sold the rights of Oka cheese to Agropur. The cheese is still made in Oka but is also made in the town of Holland in Manitoba, Canada.

Oka L'Artisan

The picture I took of the Oka L’Artisan does not show the small air holes very well that are part of the character of this cheese. Here is a picture from Google images that shows the holes better.

Oka L'Artisan - Google Images

Oka cheese is classified as a firm cheese made from cow’s milk. It is a washed rind cheese with a fat content of 28% and a protein content of 22%. Oka L’Artisan is a variation of the traditional Oka. It has more honeycomb than the classic Oka.

Oka L’Artisan was the Grand Champion cheese of the Royal Winter Fair 2009. It also won a 1st place award in the 2009 American Cheese Society Cheese Competition in the category of Emmentaler Style Made from Cow’s Milk with Eyed Formation

How does it taste?

I found the cheese mild with a smooth and pleasant texture. It has a faint hazelnut and buttery taste. It is slightly nutty and slightly fruity. It is light and refreshing. I think it would be a good first cheese on a cheese board.

I have tried the Oka classic and I prefer the Oka L’Artisan.

Because the Oka is part of the Agropur product line it appears to be well distributed and available at most better grocery stores. The Oka L’Artisan is a pretty safe bet if you are looking for a cheese for your cheese board, or to serve to guests. You will also have a nice story to tell about monks, Monasteries and Quebec.

Oka L’Artisan is OK!