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Pork Stew With Cider and Migneron de Charlevoix

6 portions


  • 30 ml (2 tbsp.) olive oil
  • 15 ml (1 tbsp.) butter
  • 1 kg (approximately 2 1/4 lbs) pork cubes
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 15 ml (1 tbsp.) fresh ginger, chopped
  • 2 cooking apples (Cortland, Empire, Spartan), peeled and diced
  • 45 ml (3 tbsp.) flour
  • Salt and freshly ground pepper
  • 250 ml (1 cup) apple cider
  • 250 ml (1 cup) chicken stock
  • 250 g (8 oz) Migneron de Charlevoix, diced


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  • In a large saucepan, heat the oil over high heat and melt the butter. Brown the pork cubes.
  • Add the onion, garlic, ginger and diced apples. Mix and cook for 2 minutes. Sprinkle with flour and season. Mix well.
  • Add the cider and stock. Bring to a boil and let simmer over medium-low heat for 45 minutes.
  • Add the diced cheese. Serve before the cheese is fully melted.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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