Mont St. Francis was named for a nearby Franciscan retreat and was first made in 1994 when there were few American washed-rind cheeses. Cheeses like the rustic, stinky Mont originated in monasteries across Europe and were traditionally washed in brine or beer. We finish ours in Russian Imperial Stout to enrich its funky, pungent flavor with a sweet, smoky finish. We’re “texture-proud” at Capriole, and the semi-firm, extra fine texture of this cheese is perfectly matched to its hearty flavor and beefy nose. “I know “ said one cheesemonger, that if monastery cheeses “were anywhere near as good as this musky, barnyardy Mont St. Francis, it might be enough to tempt me toward the monastic life.”


2 ratings


8 months ago

Erica Allen

3 years ago

Beefy, salty, and lovely bit of pudge. Perfect drizzled in honey next to a hot pretzel and a beer!

Get the App. It's Free

Start discovering new cheese and sharing your
reviews with people from all around the world.

Download on the App StoreGet it on Google Play