Ripened for 45 days, this semi-soft cheese with a washed rind is made with pasteurized milk drawn from Charlevoix dairy farms. Within its pale brown rind is a smooth, creamy centre with a layer of food ash that lends it a subtle but fruity sweetness.

Launched in 2016, this cheese is named in honor of the Parc des Grands-Jardins which lies north of Saint-Urbain. It is part of the Québec National Park network and is renowned for its Nordic flora and caribou herd. In recent years, it was partly ravaged by a forest fire, which can still be noted upon entering the park.

Le Cendré des Grands-Jardins de Charlevoix is available from the cheese maker and in specialty grocery stores and cheese shops.