Firm pressed, cooked paste; washed rind


Thermalized cow milk




Laiterie Charlevoix

Fat %


Moisture %



8 kg


3 ‒ 6 months

  • Cow
  • Thermalized

A.S. vache canadienne

An artisan cheese, Le 1608 presents a slightly damp, pinkish rind with a smooth, unctuous, melt-in-your-mouth deep yellow pate. Delicate yet complex buttery flavour with a hint of green apples, and a hazelnut end note.

Launched in 2008, Le 1608 pays tribute to the 400th anniversary of Québec City. It is prepared with 100% Canadienne cow’s milk, a small breed of black cow introduced into Québec during the 17th century, in the early colonial days of New France. Reimplanted in the Charlevoix region in 2007, the Canadienne herds on la Ferme Hengil and Ferme Michel Pilote produce the milk that serves to make Le 1608.


Established in 1948 by the Labbé family, back in the day Laiterie Charlevoix bottled and delivered milk in the village of Baie Saint-Paul. By the 60s, it distributed milk as far as Baie-Comeau, and also transformed it into cream, butter and cheddar. It met with great success until the 70s when industrial-sized dairies began to emerge, an era when artisan and regional dairies and creameries were quickly vanishing. In the 80s, Baie-Saint-Paul’s dairy abandoned its milk-bottling activities to concentrate on cheesemaking.  

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