In the hundreds of Benedictine monasteries scattered across Europe, medieval monks experimented endlessly with different types of milk, cheesemaking practices, and aging processes that led to many of today’s popular cheeses.
Di biara-biara Benediktin yang tersebar di seluruh Eropa, pendeta-pendeta era pertengahan terus bereksperimen dengan beragam jenis susu, praktik pembuatan keju, dan proses penyimpanan yang menghasilkan keju-keju populer saat ini.