Rigotte de Condrieu

Overview of Rigotte de Condrieu:

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Rigotte de Condrieu

Rigotte de Condrieu is a type of cheese originating from the Rhône-Alpes region in France. It is a small, soft, and creamy cheese made from raw goat's milk. The cheese is named after the town of Condrieu, where it is primarily produced.

History

The production of Rigotte de Condrieu dates back to the 18th century. It was traditionally made by farmers in the region who kept small herds of goats. The cheese gained Protected Designation of Origin (PDO) status in 2008, which means that only cheese produced in the specific region and in a certain manner can be called Rigotte de Condrieu.

Production

The production process of Rigotte de Condrieu involves the use of raw, whole goat's milk. The milk is curdled using animal rennet, and the curds are then hand-molded into small discs. The cheese is aged for a minimum of two weeks, during which it develops a natural rind and a soft, creamy interior.

Taste and Texture

Rigotte de Condrieu is known for its creamy texture and complex flavor. It has a subtle, nutty taste with hints of grass and flowers, reflecting the diverse diet of the goats whose milk is used to make the cheese. The rind is edible and adds a slight crunch to the otherwise soft cheese.

Pairing

Rigotte de Condrieu pairs well with light red wines, such as those from the Côtes du Rhône region. It can also be enjoyed with crusty bread, fresh fruit, or as part of a cheese platter.

See Also

• List of French cheeses
• List of goat milk cheeses

References

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