Platter of Benedictine™

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.

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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.

Serve.


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).

Pair.


Beer: Ciders & Fruit Beers, Bock, Stout, Pale Ale
Wine: Pinot Noir, Red Zinfandel, Champagne, Riesling, Syrah/Shiraz, Ice Wines
Spirit: Tequila Reposado, Tequila Añejo

Cook.

How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced
Cubed iconCubed
Shaved iconShaved
Shredded iconShredded
Grated iconGrated
Crumbled iconCrumbled
Spooned/Spread iconSpooned/Spread

Performance Notes -

collection of cheese