#15 – Rigotte

Rigotte cheese facts:

  • Rigotte is also known as Rigotte de Condrieu.
  • Its name is probably derived from the French town of Condrieu, some 40 kilometers south of Lyon. Rigotte is derived from rigol or rigot, two words describing the brooklets pulling through the mountainous region of Pilat in the Rhône-Alpes region of France.
  • In the 1930s, this cheese had to be made of a combination of goat and cow milk because of the scarcity of goatherds. Today, it is sometimes made out of pure goat’s milk.
  • Rigotte can be eaten fresh, but after three weeks of careful maturing it develops a flavor of honey and acacia.
  • It has been protected by an AOC since 2008.
  • It has a blue label and has only 16 producers.
  • It is a small cheese and has a diameter of just 4.2 to 5 cm and a height of 1.9 to 2.4 cm.
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