Fromagerie Hamel

Cheesemonger Selection

February 2005

Le Riopelle de l'Isle

Le Riopelle de l'Isle

Honoring the Famous Painter

The Riopelle de l'Isle departs from most hand-crafted cheese from Quebec, and from the rest of Canada for that matter, where we find mostly firm cheeses with a washed rind. The Riopelle de l'Isle is quite different because it develops what is known as a ‘bloom' - a thick downy white mould rind. The center is creamy and smooth, reminiscent of rustic triple cream cheeses, with a lightly acidic taste and chalkiness that provide both flavour and texture. Tasting of fresh milk and cream with just a hint of butter, it is positively enchanting.

The Riopelle is as distinctive as the island from which it originates: the Isle aux Grues. The dairy co-operative which produces the Riopelle is also the creator of a high-quality Cheddar, of a soft dough cheese with lots of character called Mi-Carême, as well as the recently developed Tomme de Grosse Île. The Riopelle is named after the island's most famous resident, the world-renowned painter Jean-Paul Riopelle, who just a few months before he passed away had agreed to lend his name to the cheese as well as have one of his masterpieces adorn the label.

Riopelle

Family

Pâte molle à croûte fleurie

Milk

Vache

Origin

Canada (Québec), Chaudière-Appalaches (Soc. Coop. agricole de l'Ile-aux-Grues)

Taste

Doux à marqué. Arôme de crème et de champignon.

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Salmon à la Florentine au Riopelle de l’Isle

Ingredients for 4 people

  • 4 portions 1/3 lb (150g) salmon fillet
  • 1 tbsp. (15 ml) butter, melted
  • 1 tbsp. (15 ml) butter
  • 1 shallot, chopped
  • ½ lb (225 g) fresh spinach, washed, stemmed and chopped
  • 1 pinch ground nutmeg
  • ½ cup (125 ml) white wine
  • ½ cup (125 ml) 35% cream
  • ½ lb (225 g) Riopelle de l'lsle cheese, diced
  • Salt and freshly ground pepper to taste

Method

Preheat oven to 400ºF.

Arrange the salmon pieces, skin-side down, on a baking tray, brush with melted butter and season. Cook in center of oven for 7 to 12 mn according to thickness of fillets and desired doneness.

Cook spinach until wilted, 3 or 4 mn. Season and sprinkle with nutmeg. Set aside. Meanwhile, in a pan, heat butter and sweat shallot over a medium heat. Add white wine and reduce. Mix in cream, bring to the boil and remove from heat. Add cheese and let melt. Season.

Serve the salmon pieces on a bed of spinach with Riopelle de L'Isle cheese sauce poured over. Serve with something starchy and your choice of vegetables.