Produced in 12 kg wheels by Quebec fromagerie La Laiterie Charlevoix, l'Hercule is a uniquely Canadian offering that gracefully rivals notable alpine-style cheeses such as Gruyère and Comté.
Named for Jean-Baptiste Grenon, a French soldier and hero during the Seven Years’ War, whose strength was so legendary they called him the Hercules of the North. L'Hercule gets it start less than a kilometre from the Charlevoix dairy where thirty Jersey cows, chosen specifically for the high protein and fat content of their milk, graze on local grasses. The raw cheese is then cooked, pressed and brine-washed for up to twelve months, encouraging a natural rind and resulting in a dark yellow paste that becomes richly flavoured with age.
When young, l'Hercule is milder with a fruity aroma and tangy, sweet finish. By twelve months, the flavours grow more complex, informed by the earthy toasted flavour of the rind into a much more nutty and mellow mouthful.
Enjoy on your favourite roasted vegetables, quiches or soups for a truly Canadian homage to mountain-style cheesemaking.