Origins :

Whilst we are not entirely sure, it is believed that this cheese was originally invented by the monks at the Fleury Abbey at Saint-Benoît sur Loire, a village on the banks of the Loire, located between Sully-sur-Loire and Châteauneuf-sur-Loire

In fact, to the best of our knowledge, this cheese is no longer produced. Nevertheless, we believe that it is worthwhile mentioning, so that it remains in people's memory and its existence is not entirely forgotten.


Characteristics :

Milk: cow
Interior: soft
Crust: natural with a pale yellow colouring
Maturing: 4 weeks dry maturing in a well ventilated cellar. It was also possible to mature the cheese in wood ash.
Shape: round cheese, (13 cm in diameter and 3 cm thick) weighing about 400 grammes.


Flavour:

Quite tangy but also quite mild. It might make you think of the Olivet cheese, but with less character.


Best season for eating:

From June yto November


Recommended wines:

Coteaux du Giennois, Red Orléanais