L'Abbaye de Saint-Benoît-du-Lac & Fromagérie

 

L'Abbaye de Saint-Benoît-du-Lac is a Benedictine monastery nestled in Québec's scenic Eastern Townships on the west shore of Lake Memphrémagog. Founded in 1912 by French monks, the Abbey is famous for its stunning Gothic Revival architecture, peaceful lakeside setting, and serene abbey grounds. The monastery, which began producing cheese in the 1940s, is renowned for its cheese-making and artisanal products, particularly it's award-winning blue cheese and aged cheeses, blending European monastic traditions with Quebec terroir, attracting visitors and gourmet lovers from around the region. Thos visiting the Abbey can also enjoy guided tours, religious services, and quiet contemplation in a tranquil natural setting surrounded by rolling hills and Lake Brome.

Entrance to the Abbey

The modern interior of L'Abbaye de Saint-Benoît-du-Lac

The inner cloisters and private walkways are used daily by the resident Benedictine community 

for silent prayer are part of the cloistered monastic enclosure

The modern Abbey Church

One of the Monks playing the organ was a real treat as we were touring the church

It's possible to have a Mass celebrated in your name or in the name of a loved one

The monks of the Saint-Benoit-du-Lac abbey have been making cheeses since 1943 

and created their first blue cheese named 'Ermite', Canada's first blue cheese

The award winning Bleu Bénédictine cheese

Frère Jacques Cheese

Mont St-Benoît Cheese, a mild cheese similar to Swiss

Cheese Cards, a firm unripened cheese made from pasteurized milk

and one of the key ingredients of Québec's signature poutine

www.abbaye.ca

Maple Bacon Beans

Recipe courtesy of Saint Benoit du Lac Abbey

Serves 4

1 lb small Navy beans

1 large white onion, coarsely chopped

2 garlic cloves, thinly sliced

1 tsp mustard powder

1/2 tsp red chile flakes

2/3 cup maple syrup

6 strips thick-cut smoked bacon, cut into bite-sized pieces

2 parsley sprigs, leaves only, coarsely chopped

Salt and freshly ground black pepper, to taste

In the morning, place the beans in a colander and rinse under cold running water to remove any excess debris. Transfer them to a large bowl and cover the beans with at least 3-inches of water. Soak the beans for 12 hours.

Just before bedtime, preheat the oven to 250°F. Drain the beans and transfer to a Dutch oven or a 1 gallon or larger heavy-bottom pot with a tight-fitting lid along with the onion, garlic, mustard, chile flakes, maple syrup, thick-cut bacon and parsley. Season with salt and pepper and cover with enough water to cover by 2-inches. Bake overnight. Wake up on a cozy holiday morning to the most comforting breakfast you’ve enjoyed in ages.