COMPLETE MIXED CHEESE & CHARCUTERIE BOARD CONSISTING OF 4 MEATS/ 2 FISH / 3 CHEESE / PICKLED VEG / FRUIT COMPOTES / MUSTARD & SOUR DOUGH CRACKERS
MEAT
SMOKED DUCK:
- SALT & SUMAC CURED BREAST
- HOT SMOKED TO RARE
BILTONG:
- BARLEY KOJI AGED, SPICY PORK LOIN
- MARINATED IN PLUM VINEGAR & CHERRY BLOSSOM SHOYU
- AIR DRIED W SALT, CORIANDER, BLACK PEPPER & TOGARASHI
RILLETTE:
- CONFIT WILD BOAR W BIRCH SYRUP & DIJON
MOUSSE:
- RABBIT LIVER W TOASTED PISTACHIO
FISH
STURGEON "HAM":
- HOT SMOKED & CIDER BRINED WILD ACADIAN STURGEON W PAPRIKA & MAPLE SYRUP
GRAVLAX:
- RAINBOW TROUT CURED W GIN, HIBISCUS & CITRUS
CHEESE
BLEU DE BRESSE:
- A VERY MILD BLUE CHEESE IN THE STYLE OF BRIE FROM FRANCE
- PASTEURIZED COW MILK
- AROMAS OF MUSHROOM & FRESH MILK
- FLAVOURS ARE RICH & BUTTERY W A MILD "SPICINESS" FROM THE PENICILLIUM (THE FUNGHI THAT MAKES CHEESE BLUE)
LE MAMIROLE:
- SEMI-SOFT CHEESE MADE W PASTEURIZED COW'S MILK FROM THE PLESSISVILLE, QUEBEC
- FORMAGERIE RANG 9 HAS EXCLUSIVE RIGHTS IN NORTH AMERICA TO THE RECIPE FOR MAMIROLLE CHEESE THAT WAS CREATED IN FRANCE
- GOLD MEDAL WINNER AT THE 2013 CANADIAN CHEESE AWARDS FOR BEST SEMI-SOFT & BEST WASHED-RINED CATEGORIES
- SURFACE RIPENED FOR 4 WEEKS
- STRONG EARTHY AROMAS WITH A MILDER FLAVOUR OF SWEET FRESH MILK & SALTY NOTES.
ZACHARIE CLOUTIER:
- A FIRM, SEMI COOKED, RAW SHEEPS MILK FROM RACINE QUEBEC.
- MATURED 6-12 MONTHS W AROMAS OF BUTTER, CARAMEL & A TOUCH OF COCONUT
- GRASSY, SALTY & TANGY NOTE ON THE PALATE
- HAS WON BEST QUEBEC CHEESE AWARD EVERY YEAR SINCE 2011.
- 2012 BRONZE MEDAL WINNER AT THE NORTH AMERICAN CHEESE AWARDS