Cheese at the Abbaye de Saint-Benoît-du-Lac

The Cheeses

The monks have made cheese here since 1943, from pasteurized whole milk bought only from local dairy farms. Ermite, a blue with a washed rind, is the original. The list now includes Bleu Bénédictin, Bleu extra-fort aged a year, a smoked blue, Fontina and smoked Fontina, Mont Saint-Benoît, Le Moine, Le Moutier, Frère Jacques, Saint-Augustin and fresh curds. Several have won prizes at the Royal Agricultural Winter Fair, the British Empire Cheese Show and Sélection Caseus.

The Shop

The shop sells the cheeses alongside the abbey's ciders, compotes and spreads, books, recordings of the monks' chant and religious goods. It closes on 25 and 26 December, 1 and 2 January, Good Friday and Easter Monday. Products marked PAX are made by the monks themselves.

Guided Visits

The summer visit lasts 60 to 70 minutes, takes up to 50 people and covers monastic life, the architecture and how the monks support themselves. Pay at the welcome desk on the day and arrive about 20 minutes early. In 2026 prices were $15 for adults, $9 for ages 7 to 17, free for 6 and under, and $35 for a family of two adults and two children. Groups of 15 or more visit in September and October, on weekdays, by reservation.

Vespers, Orchards and Staying Over

The abbey church is open every day and visitors may attend the offices. Vespers is sung at 17:00 (usually 19:00 on Thursdays), and Mass is at 11:00. From the Labour Day weekend to Thanksgiving the orchards open for apple picking on Saturdays and Sundays, 9:00 to 17:00. The abbey guesthouse takes men and women for quiet stays, booked by phone a few weeks ahead.

Getting There

The abbey sits on the west shore of Lake Memphremagog, about 20 minutes by car south of Magog and roughly 90 minutes from Montreal. There is no public transport to the door. Combine it with Fromagerie La Station in Compton and the other Eastern Townships cheese stops.