Ice Cider and Cheese
Here's a golden opportunity to combine two gastronomical delights both produced in Quebec: ice cider and cheese. Enjoy these as an appetizer/aperitif combination, close your ayes, and savour.
First Course
Délice des Appalaches
Délice des Appalaches is a semi-soft, washed rind cheese with a light aroma and flavour of sweet apples.
Double cream Camembert
What better way to start things off than with a velvety cheese? That’s exactly what a double cream Camembert has to offer. A mild cheese with a thin, bloomy rind, subtle aromas and flavours of butter, cream and mushroom. Decidedly tasty.
Sieur Corbeau
Our trilogy rounds out with Sieur Corbeau, a semi-firm cheese with a mixed rind, featuring a milky flavour and aromas of mushrooms and pine, transferred during the aging process using pinewood planks that are commonly found in the Laurentians.
We Suggest...
White Wine
Aromatic and well-rounded white
- nice balance of acidity
- vanilla, candied orange or pineapple flavours
e.g. a Chardonnay from California or Chili, a Viognier or a white Bordeaux (Pessac Léognan)
Ice Cider
Sweet cider
- aroma of caramelized ripe apples
- enough acidity to balance the rich sweetness
- both rich and refreshing at the same time
e.g. a Quebec ice cider
