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.
Nas centenas de mosteiros beneditinos espalhados pela Europa, os monges medievais experimentaram incessantemente tipos diferentes de leite, práticas de fabrico do queijo e processos de cura que levaram a muitos dos queijos populares modernos.