Made from thermized 100% Canadian cow’s milk, this firm cheese is cooked, pressed and interior-ripened for three to six months. On average, the wheels weigh 8 kg. It has a pinkish, slightly humid rind and a dark yellow interior that is smooth, creamy and melts in the mouth. Aromas of butter and nuts meet sweet and complex flavour notes of butter, green apple and a nutty finish. Its texture improves with age, developing flavour without becoming bitter.
Le 1608 was launched in 2008 to celebrate the sixtieth anniversary of the Laiterie Charlevoix. Where does the name come from? A few hundred head of cattle imported from France between 1608 and 1670 were the ancestors of the Canadienne breed. From 500,000 head in 1900, fewer than 500 remain. In 2007, they were reintroduced to Charlevoix, and today, there are three herds (at the Hengil, Lyne Breton and Michel Pilote farms) in production on Charlevoix’s plateaus. The Association de mise en valeur des bovins de race canadienne dans Charlevoix was created to foster the development of this heritage breed. Le 1608 is the result of collaborative efforts on the part of milk producers and processors.
Le 1608 is available from the cheese maker, at specialty grocery stores and cheese shops and in some supermarkets.
Awards and distinctions
2016 Canadian Cheese Awards finalist in the Washed Rind Cheese category and 2015 Sélection Caseus competition finalist in the Firm Cheese with Washed, Mixed or Natural Rind category.