Loaf and Honey spent a year being mentored by Brother Alberic, a monk from the Monastery near Holland, Manitoba.
Brother Alberic made cheese in the Monastic style. This cheese, its recipe and method, date back to the 1700’s. The Monastic cheese had been made in Manitoba since 1918, and Brother Alberic had been making the cheese since the 1940’s. We will carry on this cheese in its traditional method, keeping it true to Brother Alberic’s cheese.
Our cheese is a low heat, pasteurized cow’s milk cheese that is hand-washed daily and aged for 60 days. We look forward to sharing this cheese with you.
Priced by weight. We will confirm the price when we call you to confirm your order.