Le 1608

A few hundred head of cattle imported from France between 1608 and 1670 gave birth to the Canadienne breed. Of the estimated 500 000 head herd in 1900, less than 500 remain today. They were reintroduced in Charlevoix in 2007. Three herds (Hengil, Lyne Breton and Michel Pilote farms) are in production on the Charlevoix plateaux. L'Association de développement de la race Canadiennedans Charlevoix was created to favour the development of this patrimonial breed,The 1608is at the heart of this initiative where producers and transformers are uniting their efforts.

Product Characteristics

Produced in 8 kg wheels, le 1608 is a typical hard cheese. The milk used comes 100% from Canadienne breed cows. The raw cheese is cooked, pressed and non-surface refined for a long period.  Refining takes between 3 and 6 months. Fat content is 30 % and moisture 42 %. The crust is a dark yellow, creamy and tender in mouth. Texture improves with age, and taste develops without bitterness.


Technical Description

Weight 200 g (average portions)
Fat 30 %
Moisture 42 %

Non-pasteurized (thermized) milk, bacterial cultures, salt,
calcium chloride, pure veal rennet

Shelf ife: 3 to 6 months
Store at 4 C

Valeur nutritive
par cube de 3 cm (30g)
% valeur quotidienne
Calories 130  
Lipides 10 g
14 %
saturés 5 g
  + trans 0,3 g
25 %
Cholestérol 35 mg
Sodium 90 mg
5 %
Glucides 0 g
0 %
   Fibres 0 g
0 %
   Sucres 0 g  
Protéines 8 g
Vitamine A
6 %
Vitamine C
0 %
10 %
0 %




















Aux Terroirs

Points de vente

Développement durable


 Le Cendré des Grands-Jardins
 L’Emmental de Charlevoix
 L'Origine de Charlevoix
 Le 1608 de Charlevoix
 L'Hercule de Charlevoix
 Le Fleurmier de Charlevoix
 Le Vieux Charlevoix
 Le Cheddar Charlevoix
 La Fondue Emmental & Bière
 La Fondue Charlevoisienne
 Fondue Parmesan


 Maison Charles Simard
 Marché Public de Lévis


 Vache Jersey
 Vache Canadienne



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Crédit illustrations : Philippe Cloutier   
Crédits photos : Frédéric Laroche, Robert Benoit, Philippe Cloutier, Mario Duchesne