Meal and wine pairing
Photo by Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54275601069/
Cidre de Normandie Brut
Cidres /Poirés /Hydromels
Serve at: 08-10°C ou 46-50 °F.
May be called Cidre normand.
This drink is paired well with 11 meals:?>
Meal families
Cheeses
Bleu mont dairy bandaged Cheddar
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind and wrapped in cloth.
Ripening : 12 to 24 months.
Cheeses
Camembert affiné au cidre
Camembert soaked for fifteen days in Norman cider.
> view the mealCheeses
Camembert au calvados
Camembert soaked for several hours in Calvados and then covered in breadcrumbs.
> view the mealMain meals
Galette saucisse
France. Brittany.
Grilled pork sausage rolled in a cold buckwheat galette.
Cheeses
Humboldt Fog
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash and a thin line of ash in the center.
Ripening : 2 months.
Cheeses
Lake’s Edge
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.
Ripening : 3 weeks.
Cheeses
Sofia
United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash, and containing two additional layers of ash cutting the cheese.
Ripening : 1 week.
Cheeses
Sunset bay
United States. Oregon.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.