{"id":3985,"date":"2013-01-03T15:33:48","date_gmt":"2013-01-03T20:33:48","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=3985"},"modified":"2013-01-03T15:33:48","modified_gmt":"2013-01-03T20:33:48","slug":"give-me-riopelle-or-laliberte-or-give-me-death","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2013\/01\/03\/give-me-riopelle-or-laliberte-or-give-me-death\/","title":{"rendered":"Give me Riopelle or Lalibert\u00e9 or give me death!"},"content":{"rendered":"
\"Riopelle<\/a>
Riopelle de l’Isle: A world-class triple-cream\u2014made in Canada.<\/figcaption><\/figure>\n

I enjoy eating cheese from around the world but my passion is for fromages fins<\/i>, artisan cheese made in Canada. When I hear someone praising an imported cheese to high heaven, my immediate reaction is: What do Canadian cheesemakers produce that is just as tasty, if not superior?<\/h3>\n

Chateau de Bourgogne, a classic triple<\/em>–<\/i>cr\u00e8me<\/em> made in France, was recently selected by Kelsie Parsons, a guest blogger at Cheese & Toast, as the one cheese he wanted to savour if the world were to end<\/a>.<\/p>\n

Call me chauvinistic, but I’d rather go with Riopelle de l\u2019Isle, <\/a>the first triple-cream artisanal cheese produced in Canada. It was launched in 2001 by Soci\u00e9t\u00e9 Coop\u00e9rative Agricole de l’\u00cele-aux-Grues, <\/a>located on an island in the St. Lawrence River northeast of Qu\u00e9bec City, and quickly became a huge success.<\/p>\n

A wedge of Riopelle reveals a creamy and incredibly smooth centre beneath a thin, bloomy rind. Leaving an exquisite hint of butter, it is absolutely enchanting.<\/p><\/blockquote>\n

\"Named<\/a>
Named for Jean-Paul Riopelle, a world-renowned Canadian artist.<\/figcaption><\/figure>\n

Jean-Paul Riopelle<\/a>, the world-renowned painter who spent the last years of his life on l’\u00cele-aux-Grues, gave his name and the image of one of his best-known paintings to the cheese. In return, part of the profits financially help students of the island who wish to attend high school or university.<\/p>\n

\"Lalibert\u00e9:<\/a>
Lalibert\u00e9: a triple-cream created by award-winning chessemaker Jean Morin.<\/figcaption><\/figure>\n

If there were no Riopelle to be had, I’d select a another Qu\u00e9bec beauty, this one created by Jean Morin at Fromagerie du Presbyt\u00e8re<\/a> in Sainte-\u00c9lizabeth de Warwick, Qu\u00e9bec:<\/p>\n

Lalibert\u00e9<\/a>, a triple-cream cheese made with whole organic cow\u2019s milk from the family dairy farm across the road from the creamery. It’s such a rich dairy delight!<\/p><\/blockquote>\n

Given the critical and commercial success of Riopelle over the last decade, Canadian producers of cheese on an industrial scale now also offer triple-creams:<\/p>\n