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 %

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)
% 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 %
10 %
0 %




















Aux Terroirs

Points de vente

Développement durable


 Le Cendré des Grands-Jardins
 L’Emmental de Charlevoix
 L'Origine de Charlevoix
 Le 1608 de Charlevoix
 L'Hercule de Charlevoix
 Le Fleurmier de Charlevoix
 Le Vieux Charlevoix
 Le Cheddar Charlevoix
 La Fondue Emmental & Bière
 La Fondue Charlevoisienne
 Fondue Parmesan


 Maison Charles Simard
 Marché Public de Lévis


 Vache Jersey
 Vache Canadienne



 ÉCONOMUSÉE® du Fromage
 Vachement beau !
 Visites guidées



 Salle de Presse
 Galerie Multimédias
 Pour nous joindre

Aux Terroirs
Crédit illustrations : Philippe Cloutier   
Crédits photos : Frédéric Laroche, Robert Benoit, Philippe Cloutier, Mario Duchesne