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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QUEBEC CHEESE FONDUE WITH DU MINOT DORÉ

INGREDIENTS

  • 1/4 cup (125 mL) Du Minot Doré
  • 1/3 cup La Bolée Du Minot
  • 1 clove garlic, split into two
  • 1 hot pepper (optional), split in two
  • 2 cups (300 g) Comtomme, without the rind
  • 1 3/4 cup (250g) of Cheddar de l’Île aux Grues
  • 1 1/2 cups (200 g) Emmental
  • 1/2 cup Cream cheese
  • 1 c. tablespoon (15 mL) cornstarch
  • Pinch of freshly ground nutmeg
  • Freshly ground pepper to taste

Accompaniments

1 good baguette diced
1 broccoli, and / or rapini and / or asparagus
Apple slices
Charcuteries of your choice, sausages, viande des Grisons.

Grate or dice all the firm cheeses and add the cornstarch. Mix well.
In a large skillet pour La Bolée and heat.
Add the firm cheeses, to La Bolée stirring constantly with a wooden spoon. Do not boil.
Add the cream cheese, Du Minot Doré, nutmeg and pepper to taste.
Rub the inside of the fondue pot with the clove garlic split in two. Do the same with chilli.

Pour the fondue in the pot, place on top of the fondue stand and serve immediately with the accompaniments

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