Le Riopelle de l’Isle – Canadian Artisanal Cheese

Le Riopelle de l’Isle is a celebrated Canadian artisanal cheese. Crafted on the Île-aux-Grues in Quebec, it is a rich, triple-cream soft cheese. It boasts a bloomy rind and an exceptionally creamy, luxurious texture. This cheese is a true homage to its namesake, the artist Jean Paul Riopelle.

Distinctive Features

Le Riopelle de l’Isle is instantly recognizable by its generous, plump wheel shape. Each wheel typically weighs about 400 grams and stands nearly 4 centimetres tall. Its rind is a delicate, velvety white with subtle patches of grey and beige mould. The interior paste is a pale, buttery yellow colour. It is incredibly smooth and almost spoonably soft at peak ripeness. The cheese has a high fat content, exceeding 70% fat in dry matter. This contributes to its decadent, melt-in-the-mouth consistency and rich, lingering flavour.

The aroma of Le Riopelle is complex and inviting. It carries notes of fresh cream, cultured butter, and a hint of earthy mushroom from its Penicillium candidum rind. The flavour profile is equally sophisticated. It begins with a pronounced sweetness and a luxurious, fatty richness. This evolves into savoury, umami notes of mushroom and a subtle, pleasant saltiness. The finish is clean and lasting, without any sharp acidity. Its texture is its most defining feature, being unctuous and spreadable.

Cheese Varieties

The primary variety of Le Riopelle de l’Isle is its classic format aged for approximately four weeks. The fromagerie primarily produces this cheese using milk from their own herd of Canadienne cows. This breed is heritage and unique to Quebec, contributing a distinct terroir to the milk. The cheese is made in small batches to ensure consistent quality and artisanal character. There are no significant flavour variations or added ingredients in its production. Its uniqueness is derived solely from its specific location, milk source, and traditional methods.

The production remains focused on this single, iconic expression of the cheese. The makers resist creating flavoured or altered versions to preserve its integrity. The cheese’s character can vary slightly with the seasons. Spring and summer milk, rich from fresh pasture, may yield a slightly more floral and complex cheese. The winter version, from hay-fed cows, can be a touch richer and more nutty. These are not marketed as separate varieties but are appreciated as nuances by connoisseurs.

History and Traditions

Le Riopelle de l’Isle was created by the cheesemakers at Fromagerie de l’Île-aux-Grues. This fromagerie is located on a remote island in the St. Lawrence River. The cheese is named in honour of Jean Paul Riopelle, a renowned Québécois painter and sculptor. Riopelle was a frequent visitor to the island and had a profound appreciation for its wild beauty and local products. The cheese was developed as a tribute to his artistic spirit and his love for the region. Its creation is a story of artisanal passion meeting cultural homage.

The Île-aux-Grues region is famous for its pristine environment and agricultural heritage. The island is free from pesticides and industrial farming, ensuring pure, high-quality milk. The region is also known for its snow geese, which stop there during migration. The fromagerie itself is a cornerstone of the local community and economy. It upholds traditional cheesemaking techniques while innovating with products like Le Riopelle. The cheese has become a symbol of Quebec’s gourmet food revolution and its capacity for world-class artisanal production.

Production Process

The production of Le Riopelle de l’Isle begins with the highest quality raw milk from Canadienne cows. The milk is gently warmed and inoculated with specific mesophilic starter cultures. Penicillium candidum is added to encourage the development of the characteristic bloomy rind. Liquid rennet is then introduced to coagulate the milk into a delicate curd over a period of several hours. The curd is not cut aggressively but is gently ladled into perforated moulds. This careful handling is crucial for preserving the fat and achieving the desired creamy texture.

The cheeses are drained and turned regularly over 24 hours before being dry-salted. They are then transferred to a special ageing cellar where the humidity is maintained at over 95%. Here, the cheeses mature for a minimum of 28 days. During this time, the white mould rind flourishes and the interior paste transforms. The affineurs monitor each wheel, turning them by hand to ensure even ripening. The result is a cheese that is both technically proficient and full of artisan character. This meticulous process is what defines the exceptional quality of Le Riopelle.

Wine or Beverage Pairings

Le Riopelle de l’Isle pairs beautifully with a classic Champagne or sparkling wine. The high acidity and effervescence of these wines cut through the cheese’s rich fat content. A Blanc de Blancs Champagne, made exclusively from Chardonnay, offers complementary notes of citrus and brioche. From Quebec, a crisp, aromatic cider made from local apples is a fantastic regional pairing. The cider’s acidity and slight tannin provide a refreshing contrast to the cheese’s creaminess. An off-dry Riesling from Germany or Alsace also works well, its sweetness balancing the cheese’s saltiness.

For red wine lovers, a light-bodied, low-tannin Pinot Noir is an excellent choice. It will not overwhelm the delicate flavours of the cheese. A Beaujolais Cru, like Fleurie, offers bright red fruit notes that complement the earthy rind. Beyond wine, a Belgian Tripel or a Saison style beer offers spicy, fruity yeast notes that pair wonderfully. For a non-alcoholic option, a sparkling apple juice or a slightly sweet, chilled green tea can provide a similar cleansing effect. The goal is always to find a beverage that refreshes the palate between bites of this rich cheese.

Suitable Fruit and Vegetables

Fresh, crisp fruits provide a wonderful textural and flavour contrast to Le Riopelle. Slices of crisp apple, such as Honeycrisp or Granny Smith, are a classic pairing. Their sweetness and acidity cleanse the palate beautifully. Ripe pears, especially Comice or Bartlett, offer a juicy, honeyed sweetness that complements the cheese’s creaminess. Fresh figs, when in season, are an exquisite match for their seeds and jammy texture. A handful of red grapes or a few segments of sweet clementine also work very well.

For vegetables, consider lightly toasted walnuts or pecans for their crunch and nutty flavour. A small side of cornichons or pickled pearl onions can add a sharp, vinegary note that cuts through the fat. A simple green salad with a sharp vinaigrette served alongside the cheese board is highly recommended. Roasted vegetables like cherry tomatoes or asparagus spears, served at room temperature, offer a savoury, umami-rich component. Avoid overly strong or bitter vegetables that might clash with the cheese’s delicate mushroom and cream notes.

Suitable Meat and Fish dishes

Le Riopelle de l’Isle is typically enjoyed on its own or with bread, not cooked into hot dishes. However, it can be a magnificent accompaniment to certain charcuterie. Thinly sliced prosciutto di Parma or Jamón Ibérico provide a salty, savoury counterpoint to its richness. The saltiness of the cured meat enhances the cheese’s creamy sweetness. Smoked salmon is another excellent pairing, its oily texture and smoky flavour creating a luxurious combination. The cheese should be served at room temperature alongside these items, not melted over them.

For a more composed plate, a small piece of seared foie gras would be an indulgent partner. The decadent textures of both the cheese and the foie gras create a truly memorable experience. Simple, lightly seasoned roast chicken or turkey breast can also be served with a dollop of room-temperature Le Riopelle on the side. The cheese acts as a rich, flavourful condiment. It is best to avoid strongly spiced or heavily sauced meats, as they will overwhelm the subtle complexities of the cheese.

Presentation

Remove Le Riopelle de l’Isle from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of approximately 18 to 20°C. At this temperature, its aromas are fully expressed and its texture becomes luxuriously soft and spreadable. Present the entire wheel on a flat wooden board, a slate slab, or a white porcelain plate. This provides a neutral background that highlights the cheese’s beautiful rind and pale paste. Place a cheese knife alongside for serving.

If serving multiple cheeses, position Le Riopelle separately from strong blue cheeses to avoid flavour transfer. Provide a separate knife for each cheese on the board to maintain the integrity of each flavour. For eating, offer a assortment of crackers and sliced baguette. A small, spreader-style knife is ideal for guests to apply the soft cheese to their bread. Ensure the cheese is the centrepiece of the presentation, surrounded by its chosen accompaniments like fruit and nuts. This simple, elegant presentation lets the quality of the cheese speak for itself.

Recipe Ideas

Le Riopelle and Caramelized Onion Tartlets

These elegant tartlets make a stunning appetizer for a dinner party. The sweetness of the slowly cooked onions provides a perfect balance to the rich, creamy cheese. The buttery pastry offers a delightful textural contrast. They are simple to assemble but deliver a complex flavour profile that will impress any guest. This recipe highlights the cheese without overpowering its delicate character.

You can prepare the onion jam ahead of time for easier entertaining. Use store-bought puff pastry to save time without sacrificing quality. The tartlets are best served warm from the oven, when the cheese is just melted and gooey. They pair wonderfully with a glass of dry cider or a crisp white wine. This recipe showcases Le Riopelle as a magnificent culinary ingredient, not just a table cheese.

• 1 sheet of all-butter puff pastry, thawed
• 200g Le Riopelle de l’Isle, rind removed, cut into small cubes
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1 sprig of fresh thyme
• Salt and freshly ground black pepper
• 1 egg, beaten (for egg wash)

1. Preheat your oven to 200°C (400°F).
2. Melt the butter in a large skillet over medium-low heat. Add the sliced onions and thyme sprig. Cook slowly for 25-30 minutes, stirring occasionally, until the onions are soft and golden brown.
3. Stir in the brown sugar and balsamic vinegar. Cook for another 5 minutes until caramelized. Season with salt and pepper. Remove the thyme sprig and set the onion jam aside to cool.
4. Roll out the puff pastry sheet on a floured surface. Cut into 10 cm circles using a cutter or glass.
5. Place the pastry circles on a baking sheet lined with parchment paper. Prick the centres lightly with a fork.
6. Brush the edges of each pastry circle with the beaten egg.
7. Spread a teaspoon of onion jam in the centre of each circle. Top with a few cubes of Le Riopelle cheese.
8. Bake for 12-15 minutes, or until the pastry is puffed and golden and the cheese is melted and bubbling.
9. Let cool for a few minutes before serving warm.

Green Salad with Le Riopelle and Hazelnut Vinaigrette

This salad transforms Le Riopelle into the star of a light lunch or elegant starter. The creamy cheese acts almost like a rich, flavourful crouton when baked. The warm cheese contrasts beautifully with the cool, crisp greens. The hazelnut vinaigrette echoes the nutty notes found in the cheese’s rind. It is a simple yet sophisticated way to enjoy this Canadian delicacy.

Use a mix of bitter and sweet greens for the best flavour balance. Frisée, radicchio, and butter lettuce work wonderfully together. Toasting the hazelnuts is a crucial step to deepen their flavour. The salad should be assembled just before serving to keep the greens fresh and the cheese warm. This dish celebrates texture and temperature contrasts for a truly memorable eating experience.

• 150g Le Riopelle de l’Isle, chilled and cut into 2 cm cubes
• 200g mixed salad greens (e.g., frisée, radicchio, butter lettuce)
• 50g hazelnuts, toasted and roughly chopped
• 3 tbsp extra virgin olive oil
• 1 tbsp hazelnut oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 small shallot, finely minced
• Salt and freshly ground black pepper

1. Preheat your oven to 200°C (400°F).
2. Place the cubed Le Riopelle on a small baking sheet lined with parchment paper. Bake for 5-7 minutes, just until the cheese is soft and starting to melt but still holding its shape.
3. While the cheese bakes, make the vinaigrette. Whisk together the olive oil, hazelnut oil, white wine vinegar, Dijon mustard, and minced shallot in a small bowl. Season generously with salt and pepper.
4. Place the salad greens in a large bowl. Drizzle with most of the vinaigrette and toss gently to coat.
5. Divide the dressed greens among four plates.
6. Carefully place the warm baked cheese cubes on top of the salads.
7. Sprinkle the toasted chopped hazelnuts over each salad.
8. Drizzle with the remaining vinaigrette and serve immediately.

Similar Cheeses and Alternatives

Le Riopelle de l’Isle is often compared to classic French triple-creme cheeses. The most direct comparison is to Brillat-Savarin, which shares its high fat content, bloomy rind, and decadent, creamy texture. Both cheeses offer a similar luxurious mouthfeel and buttery flavour profile. Another close relative is Explorateur, another French triple-creme known for its tall cylinder shape and rich, salty-sweet taste. From Quebec, other outstanding soft-ripened cheeses like Alfred Le Fermier or Zacharie Cloutier offer a similar style but with their own distinct terroir-driven characters. These are excellent alternatives for exploring the range of Quebec’s artisanal cheese production.

For those seeking a similar experience from other regions, consider Delice de Bourgogne from France. It is even richer and more buttery than Le Riopelle, with a pronounced mushroom aroma. Saint André is another French option that is slightly milder but equally creamy. If a raw milk version is desired, look for a traditional Brie de Meaux, which has a more complex, earthy flavour but a similarly soft texture. Ultimately, while these cheeses share a family resemblance, Le Riopelle de l’Isle remains unique for its connection to the Île-aux-Grues terroir and its heritage Canadienne cow milk.