Cradled by the St. Lawrence River some seventy-five kilometres from Quebec City is Canada's largest artisanal cheese cooperative, Fromagerie Île-aux-Grues. Internationally renowned, the cooperative makes cheese exclusively from farms on the island, taking advantage of its unique micro climate to produce a superior product.
Le Riopelle is one of their most celebrated cheeses, an award winning triple-cream named for renowned painter Jean-Paul Riopelle. Aged for sixty days, Riopelle is soft and not pressed, allowing the whey to drain from the curds manually. The cheese is then regularly turned.
With flavours of cultured butter, mushroom and sweet chestnut, Riopelle is at its best when the rind turns from bloomy white to a gentle speckled brown, while the paste inside intensifies in flavour and grows slightly runny and salty.