Bleu Bénédictin is a Canadian blue semi-soft cheese made from whole pasteurized milk, with a natural rind. The cheese is made by the Benedictine monks at the Abbaye de Saint-Benoît-du-Lac, thus the name. Its surface and interior are ripened with Penicillium roqueforti for more than 90 days resulting in a light yellow paste with deep blue veins. The cheese is crumbly and creamy. Flavours are rich creamy with undertones of salt and woody notes. The natural light grey-whitish rind gives off a wild mushroom aroma.