• Appearance:Pale white
  
• Texture:Smooth, creamy, crumbly
  
• Variety:Semi-hard, aged 12 weeks
  
• Milk Type:Cow, sheep, and goat
  
• Pair with:Pinot Noir, and sparkling wines.
  
• Serving suggestions:Grapes, berries, and sun-dried tomatoes.
  

Benedictine is a washed rind cheese made with fresh sheep, goat and cow milk. It is cellar cured and hand rubbed for 12 weeks before packaging. The flavor explodes with intensity. Among many awards, Benedictine has taken 2nd Place at the 2010 American Cheese Society Competition.

Copy courtesy of Carr Valley Cheese