Le 1608 de Charlevoix
Starting as many cheesemakers do — a milk delivery dairy, the family run and village-based Laiterie Charlevoix saw the change in their industry in the 1980s and adapted to make cheese.
Le 1608 name is an homage to the 400th anniversary of Quebec City. It is made using unpasteurized milk from two local farms, and only from the heritage Canadienne cow breed, which was introduced to Québec in the 1600s.
Le 1608 has a slightly sticky pinkish rind, as it is washed daily with a brine. The interior is a deep yellow (showing the quality of the grass for the cows), with a giving and pliable texture, which melts in the mouth.
The taste is buttery, savory with a very nutty finish. Although it is modeled on Comté and other Alpine styles, it has a character all of its own!