This firm, cooked and pressed cheese with a washed rind is surface-ripened for 6 to 18 months. It is made with thermized milk drawn from Jersey cows at the Stessi farm, just down the road from the cheese maker. Under its pink-copper rind is a cheese that is dark yellow in colour with a hard, granular, melt-in-your mouth texture. Its taste gets better with age, without becoming bitter. Its aroma is that of butter with a touch of farm goodness and its taste is that of nut, butter and grain, with a fruity finish.
The name L'Hercule de Charlevoix was inspired by the nickname l'Hercule du Nord given to the notoriously strong Jean-Baptiste Grenon from Baie-Saint-Paul. He became a prisoner of General Wolfe in the summer of 1759, but British soldiers were unable to contain the strong man from Charlevoix and he was quickly released. This cheese is made since 2007 and is produced in twelve-kilogram rounds.
L'Hercule de Charlevoix is available from the cheese maker and in specialty cheese shops and grocery stores.
Awards and distinctions
2016 winner in the Firm Cheese with a Washed, Mixed or Natural Rind class, as well as 2010 Caseus Argent winner and 2010 Firm and Hard Cheese class winner at the Sélection Caseus competition.
2016 Canadian Cheese Awards finalist in two classes.