On August 21, 26 participants braved the wind for a visit to Ile d'Orléans
The activity began with a visit to the Drouin house.
Built by the Canac dit Marquis family, the Maison Drouin passed into the hands of the Drouin family in 1729, and was enlarged around 1734. Its roughcast stonework, low ground clearance, acute gable roof and asymmetrical distribution of its few openings are all typical of this style. In 1996, it was purchased by the Fondation François-Lamy, an organization dedicated to preserving the Island's heritage.
Source: Ministère de la Culture, des communications et de la Condition féminine du Québec 2010.
This was followed by a visit to les Fromages de l'Île d'Orléans.
Île d'orléans cheese dates back to the earliest days of the colony. It's domestic cheese that Islanders began making in their homes around 1635 (for more details, read The History of Cheese). Made by hand, Île d'Orléans cheese can be served in three forms, corresponding to the different stages of production:
The first stage produces a fresh cheese, La Faisselle;
Dried for a further five to six days, we obtain a cheese to be pan-roasted: Le Paillasson;
Aged under special conditions in our ripening cellars for 28 to 30 days, the cheese becomes a soft cheese with a washed surface, known as Le Raffiné.
In the end the participants finished their visit with a meal at the Pub du Milan / microbrasserie de l'Île d'Orléans
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