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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.

L'Hercule de Charlevoix

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