Made from pasteurized cow's milk
Country of origin: Canada
Type: semi-soft, artisan, blue-veined
Flavour: mushroomy, nutty, salty, sharp
Producers: Abbey de Saint-Benoit-du-lac
Synonyms: Blue Hermit, Bleu Ermite, Ermite (L')
Ermite (also spelt as Bleu Ermite, Bleu L'Ermite, Ermite (L')) is a Canadian blue-veined, semi-soft, uncooked pressed cheese made from pasteurized cow's milk. Produced in 1943, Ermite is Quebec’s first blue cheese. Its name is French for hermit (monk) which describes the spiritual life led by its cheesemakers - the Benedictine monks at the Abbaye de Saint-Benoît-du-Lac
It is has a moist and thin greyish rind and creamy coloured paste with even distribution of deep blue veins. The cheese is crumbly, which becomes creamy as it ripens over time.
Flavours are of mushroom, fermentation and cellar. It leaves a salty, sharp mouthfeel with notes of nuts, mushrooms and fruit pits.
Its distinctive taste is best enjoyed with port or red wine, added to dips / creamy salad dressings, melted on a hamburger or stuffed in whole dates. This cheese is unequalled!