L'Hercule de Charlevoix has a firm, cooked paste and is aged anywhere from 8 to 24 months. The washed rind has a golden pinkish hue and the smooth paste is dark yellow. The texture is firm and slightly granular and becomes creamy in the mouth. L'Hercule is very flavourful with notes of nuts and butter then developing into a more fruity finish on the tongue.
Opt for the older 24 months aged L'Hercule, its sharper taste and more complex flavours are quite a delight. L'Hercule pairs nicely with a white French Chablis or Riesling.
L'Hercule de Charlevoix was named after Baie-St.-Paul native Jean-Baptiste Grenon. In 1759, Grenon had been captured by General Wolfe's troops and was quickly released due to the fact that they were unable to overcome the powerful physical strength of this man, who was known as Hercule du Nord.
The milk used to produce L'Hercule de Charlevoix comes from the milk of a herd of Jersey cows from the neighbouring Stessi Farm located less than a kilometer from the dairy.
La Laiterie Charlevoix was founded in 1948, it has been owned and operated by the Labbé family for four generations. The successful Charlevoix dairy recently won an award in sustainable development for two major environmental projects they have incorporated on their premises; an innovative water treatment process and the conversion of whey into energy.
La Laiterie Charlevoix also produces cheddars, a fondue, Le Fleurmier de Charlevoix and now they produce 2 cheeses made exclusively with the milk of the Canadienne breed of cows; L'Origine de Charlevoix and Le 1608. Le 1608 of La Laiterie Charlevoix will be one of Quebec's first cheese to receive Quebec's AS (Appellation de Spécificité), a Designation of Specificity - for cheese made with the milk of the Canadienne breed of cow.