You'll have to go across to Canada to sample this unique cheese: a monastic blue cheese made by the monks of the abbey of St Benoît du Lac in the Estrie province of Quebec, not far from the frontier with the USA - an abbey founded in 1912 by the monks of St Wandrille in Normandy, France.
If indeed monasteries do get involved in cheese, it's not one in Normandy that you would expect to find involved in "Benedictine Blue"! Not only will you find hardly any blue cheese made in Normandy, which is better known for its white rind soft cheeses, but the monks of St Wandrille are usually known for their apiaries (NB: which give the famous antique dealers' wax as well as numerous varied honeys).
So, it was the efforts of a Benedictine, brother Dominique Minier who, true to his order by obeying the orders of his Abbot, plunged into the study of microbiology and biochemistry to help the small artisanal cheese factory set up in 1943.
This monk decided to develop an "incomparable" cheese (that's what's called "good marketing": to stand out and be impossible to copy). Having spent time in Roquefort, he opted for a "blue", (semi hard, made with full cream milk, with a natural rind, matured throughout with penicillium roqueforti. In round form, weighing about 2 kg with grey or whitish rind. The smooth cheese is creamy, particularly in its heart. Has a mushroomy smell and a rich creamy taste with light touch of salt.
I've not yet had the opportunity of tasting it, but its description is appetising, and the description given in the Journal de Montréal newspaper prompts me to have you join in with this monastic adventure... Dominique's smile is reminiscent of those of Brother Nathaniel (Tamié) and Brother Raphaël (Citeaux), when they talk to me about their cheeses!