This firm, rindless cheese made from pasteurized milk is interior-ripened for over three months. It’s an Italian style gouda with a soft, slightly creamy texture that gives off a delicate hazelnut aroma with a touch of melted butter. This cheese is made by Benedictine monks from the Abbaye de Saint-Benoit-du-Lac. It’s perfect for raclette, pizza and all of your gratined dishes.
Pairing: Chardonnay or Pinot Grigio