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Orzo and Chorizo Salad With Cheddar Île-aux-Grues

4 portions


  • 500 ml (2 cups) orzo
  • 100 g (3.5 oz) chorizo, cut into strips
  • 30 ml (2 tbsp.) butter
  • 250 ml (1 cup) Cheddar Île-aux-Grues, diced
  • 60 ml (1/4 cup) pine nuts, lightly toasted
  • 1 small red onion, finely chopped
  • 250 ml (1 cup) fresh flat parsley, chopped
  • 60 ml (1/4 cup) fresh basil, finely chopped
  • 60 ml (1/4 cup) olive oil
  • Juice and zest of 1 lemon
  • Salt and freshly ground pepper


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  • Cook the orzo following the cooking instructions on the package. Drain.
  • While the orzo cooks, grill the chorizo strips in butter in a frying pan. Set aside on a paper towel to remove the excess fat.
  • In a large bowl, mix the orzo, chorizo, Cheddar Île-aux-Grues, pine nuts, red onions, parsley and basil together.
  • Add the olive oil and the lemon juice and zest. Season with salt and pepper. Keep in the refrigerator until serving.

You can use this cheese for this recipe


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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