ONLY WITH CIDER CAN IT TASTE SO GOOD

OUR UNIQUE PROCESS

MINOT CIDER HOUSE: EXPERTISE AND PASSION AT THE SERVICE OF TASTE

One of the great features of the cider of Minot Cidery is the use of the closed-tank method rarely used in the production of sparkling cider in Quebec.

This method is realized in two stages. The first step is a conventional fermentation of apple must in order to obtain a still or flat cider. The second stage takes place in a closed tank where a second fermentation is activated in order to obtain and store the carbon dioxide which prompts the bubbles. At this point, the bottle used for the traditional Champenoise method is replaced by a pressure resistant steel tank. Yeasts are then added to the fermented cider. No additional sugar is needed. At a temperature maintained at 13°C, the magic of secondary fermentation begins. It lasts between four and six weeks, and can be stopped at any time, depending on the volume of carbon dioxide or CO2 desired.

The closed-tank method at Minot Cider House produces fine sparkling ciders, in which the signature of the apple dominates. Several reasons can be given for this, including minimized handling and a closed circuit which prevents air from altering the cider. Thus, the entire bouquet of apple ends up in the bottle!

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PARMESAN FONDUE AND BOLÉE

Recipe: Richard Bizier

Food styling & Photography: Rock Bizier

SERVES 6
PREP TIME : 20 MINUTES
COOKING : 5 MINUTES

INGREDIENTS

  • 45 ml (3 Tbsp) butter
  • 5 ml (1 tsp) olive oil
  • 125 ml (1/2 cup) flour
  • 750 ml (3 cups) milk
  • 65 ml (1/4 cup) La Bolée du Minot Cider
  • 2 egg yolks
  • 375 ml ( 1/2 cup) grated parmesan
  • 250 ml (1 cup) grated mozzarella
  • 1 pinch of cayenne pepper
  • Freshly ground pepper (to taste)
  • Ground nutmeg (to taste)
  • Salt (optional for cheeses are salted)
  • Flour
  • 1 egg beaten
  • 250 ml (1 cup) breadcrumbs
  • Sunflower oil

PREPARATION

In a cooking pan, melt butter with olive oil. Incorporate flour with a whisk and gradually add milk and cider; let it thicken at low temperature. Stir in egg yolks and grated parmesan. Remove from heat. Season with cayenne pepper, ground pepper and nutmeg. Salt if needed.

Transfer preparation into a 2cm (3/4 inch) thick mould and let cool in the refrigerator.

Remove from mould and shape dough in portions: one by one, dip in flour, beaten egg and then breadcrumbs. Rapidly roast portions in hot oil, turning once. Place on a service platter with parsley or roquette leaves.

MINOT DORÉ FOIE GRAS

MINOT DORÉ FOIE GRAS Prepared by Chef Thierry Baron INGREDIENTS 1 kg foie gras 12 g salt 20 g Minot Doré PREPARATION Make sure that the foie gras is well tempered before handling it. Devein the foie gras and cut it into pieces. Add the salt and Le Doré. Mix well....

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