Aged for three months, Blue Benedictine’s texture is smooth and buttery. Its aroma is of mushrooms and the paste is off-white in color with blue-green veins running throughout. The monks use Penicillium Roqueforti (the same blue used in Roquefort) in this cheese, which makes for a nice contrast in flavor to the rich paste that has a touch of earthiness and salt.
Pairings: Pair this blue with a nice fruit forward red such as a Pinot Noir or Grenache.
Priced by weight. We will confirm the price when we call you to confirm your order.