L'Hercule de Charlevoix



L'Hercule du Nord reminds us of Jean-Baptiste Grenonfrom Baie-Saint-Paul, whose strength was phenomenal. Captured by General Wolfe's troops during the summer of 1759, Grenon was quickly released by the British soldiers who were unable to overcome this Charlevoix strongman.


Product Characteristics


Produced in 12 kg wheels by la Laiterie Charlevoix, l'Hercule is a typical hard cheese. The milk is supplied by the herd of Jerseys at the StessiFarm, a short distance from the cheese dairy. The raw cheese is cooked, pressed and non-surface refined for a long period. Refining takes between 6 and 18 months. Fat content is 34 % and moisture 35 %. The body is dark yellow, hard and granulated, and tender in mouth. Texture improves with age, and taste develops without bitterness.



Preparation and uses


L'Hercule can be savoured on any occasion. It enhances the taste of vegetables, omelets, gratins, quiches, pizzas and soups. Combined with cheddar or Mozzarella, it provides a special touch that will add flavour to your favorite dishes.

Technical Description


Le 1608


Weight: variable
Fat 34 %
Moisture 35 %

Ingredients:
Non-pasteurizedmilk, bacterial cultures, salt,
calcium chloride, pure vealrennet

Shelf ife: 3 to 6 months
Store at 4 C

 

Valeur nutritive
par cube de 3 cm (30g)
 
Teneur
% valeur quotidienne
Calories 130  
Lipides 8 g
12 %
saturés 5 g
  + trans 0,3 g
25 %
Cholestérol 20 mg
Sodium 125 mg
5 %
Glucides 0 g
0 %
   Fibres 0 g
0 %
   Sucres 0 g  
Protéines 7 g
Vitamine A
6 %
Vitamine C
0 %
Calcium
10 %
Fer
0 %

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                   
Our Cheeses

 L'Origine de Charlevoix
 Le 1608
 L'H
ercule de Charlev oix
 Le Fleurmier
 Vieux Charlevoix
 Cheddar Charlevoix
 Fondue Charlevoix
 Fondue Parmesan
Partners

 Jersey Cow
 Canadienne Cow
 AVCC

Sustainable Development

Outlets

Highlights

 Cheese  ECONOMUSEUM®
 
Exhibits
 Vachement beau!
 Guided Tours
 Groups

Boutique

 Store
 Charles Simard House

Les Finesses

 Products
 Gift Wrapping

Home

 Press Releases
 Pressroom
 Multimedia Gallery
 Contact us

Join us on Facebook