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.
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