Rigouta

Tunisian cheese

Rigouta is a traditional Tunisian cheese that is similar to ricotta. It is a fresh, soft cheese made from whey, a byproduct of cheese production. Rigouta is a staple in Tunisian households and is often used in a variety of dishes.

Production

Rigouta is produced by heating whey, which is left over from the production of other cheeses such as Jben. The whey is heated to a temperature that allows the remaining proteins to coagulate. This process results in the formation of soft curds, which are then drained and sometimes lightly salted to enhance flavor. The cheese is typically made from the whey of cow's milk, but it can also be made from goat's milk or sheep's milk.

Characteristics

Rigouta has a creamy texture and a mild, slightly sweet flavor. It is white in color and has a soft, spreadable consistency. The cheese is usually consumed fresh and does not undergo any aging process. Due to its high moisture content, Rigouta is perishable and should be consumed shortly after production.

Ricotta cheese, similar to Rigouta

Culinary Uses

Rigouta is a versatile cheese that can be used in both savory and sweet dishes. It is commonly used as a filling for pastries, such as brik and börek. In addition, it can be used in salads, pasta dishes, and as a topping for flatbreads. Rigouta is also enjoyed on its own, often drizzled with olive oil and sprinkled with herbs or spices.

Cultural Significance

In Tunisia, Rigouta is more than just a cheese; it is a part of the country's culinary heritage. It is often served during special occasions and family gatherings. The cheese is also a popular choice during the month of Ramadan, when it is used in various traditional dishes.

Related pages

• Ricotta
• Tunisian cuisine
• Cheese
• Whey