Ice cider, a highly-prized product

  • Apple products represent 75% of the farm produce market in Québec.
  • For their part, ice ciders make up 84% of the apple products on the market.

  • Even with the arrival of ice cider, global sales of farm produce did not decrease.

  • Product sales in the “ice cider” category skyrocketed from about $50 thousand in 2000 to more than $9 million in 2007.


A Québec “cider and cheese” party... why not!

Helping to reinvent the traditional “wine and cheese” party, artisans and producers in the Montérégie area suggest trying a “cider and cheese” party for you and your guests. A delicate tasting soft cheese with a creamy-smooth, melt-in-your-mouth texture perfectly complements a rosé cider that is both tart and sweet. A semi-firm cheese with a more pronounced taste is excellent with a dry, light cider.

Hard cheeses are available in many varieties. These cheeses have a soft and elastic texture with a rich flavour that intensifies the longer it is allowed to mature.  For this kind of cheese, it is recommended you choose a cider with pronounced taste such as an ice cider or sparkling cider.  These are both sweet and tart at the same time.

Finally, the veined cheeses, commonly referred to as “blue cheeses”, have a more pronounced and distinctive taste and should be served with a cider apéritif or an ice cider as these possess more developed aromas.

You can find handy tips for organizing a cider and cheese party, using local Québec cheeses, by visiting:


Did you know…

…that it takes 50 to 80 frozen apples to make one 375 mL bottle of ice cider? That’s why cider has such concentrated aromas and sweet taste.

Originally, cider was an inexpensive drink, enjoyed in day-to-day life. That is why in the Brittany region of France people often use the expression, “That’s not worth a glass of cider,” as a reference to something that is not of great value. These days, however, the image of this beverage has changed considerably. Ice cider is now revered as a high-class, quality product.


Cider terminology…handy definitions to know

Cider is an innovating product. In fact, there are unquestionably more cider flavour variations possible than there are producers/artisans to create them. We can, however, define the different types of ciders by the fermentation method employed, the alcohol content and the type of apples used.

A light cider is extracted from crushed apples allowed to ferment with yeast in a steel vat or barrel. It is called “light” if the alcohol content is lower than or equal to 7%. Light and strong ciders, served chilled, go well with pork, fish, poultry, seafood and game.

A cider containing 13 - 20% of alcohol is an apéritif cider. Canapés and cheeses are perfect companions to this drink.

To make sparkling cider, a light cider is fermented a second time. A good alternative to traditional champagne, sparkling cider can accompany any brunch. It is equally delicious when served with pastries and pancakes.

Québec is a pioneer in the production of ice cider.  This delicious nectar is delightful served with foie gras, mature cheeses as well as desserts. It can easily be served as an apéritif too.

Apple mistelle is a juice or “apple must” infused with alcohol or cider brandy that stops the fermentation process. The finished product contains between 15 and 20% alcohol.

Cider also adds an excellent flavour to the composition of dressings, terrines and jellies. As well, it can be used in sauces or court-bouillon.

Source: Les cidriculteurs artisans du Québec