Rigotte de Condrieu Cheese vs Salers Cheese

Q: Is Rigotte de Condrieu Cheese the same as Salers Cheese?

No. Rigotte de Condrieu Cheese and Salers Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Rigotte de Condrieu Cheese for Salers Cheese?

In most recipes you can swap Rigotte de Condrieu Cheese for Salers Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Rigotte de Condrieu Cheese or Salers Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Rigotte de Condrieu Cheese is a firm and smooth goat-milk cheese, while Salers Cheese is firm and made from cow milk, originating in France.

Find Rigotte de Condrieu Cheese

Amazon Murray's

Find Salers Cheese

Amazon Murray's

What Is Rigotte de Condrieu Cheese?

Rigotte de Condrieu is a small goat's milk cheese from the Lyonnaise region of France, named after the town of Condrieu. It has held French AOC status since 2008 and European PDO protection since November 2013.

What Is Salers Cheese?

Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.

What's the Difference Between Rigotte de Condrieu Cheese and Salers Cheese?

Milk type: Rigotte de Condrieu Cheese (Goat's milk), Salers Cheese (cow's milk)
Milk treatment: Rigotte de Condrieu Cheese (Raw, full-fat), Salers Cheese (unpasteurized)
Texture: Rigotte de Condrieu Cheese (Firm and smooth), Salers Cheese (Firm)
Rind: Rigotte de Condrieu Cheese (Delicate surface flora of ivory, white, and blue mold), Salers Cheese (Thick gray)
Aging: Rigotte de Condrieu Cheese (Minimum maturation period of 8 days), Salers Cheese (Minimum of three months, up to forty-five months)
Taste: Rigotte de Condrieu Cheese (Mix of hazelnut, vegetation, and whey, moderately salty), Salers Cheese (Strong-tasting)

Side-by-Side Comparison

	Rigotte de Condrieu Cheese	Salers Cheese
Country of Origin	—	France
Specific Origin	Lyonnaise Region, France	Salers, Massif Central
Milk Type	Goat's milk	Cow's milk
Milk Treatment	Raw, full-fat	Unpasteurized
Texture	Firm and smooth	Firm
Rind	Delicate surface flora of ivory, white, and blue mold	Thick gray
Aging	Minimum maturation period of 8 days	Minimum of three months, up to forty-five months
Taste	Mix of hazelnut, vegetation, and whey, moderately salty	Strong-tasting

Taste Comparison: Does Rigotte de Condrieu Cheese Taste Like Salers Cheese?

Rigotte de Condrieu Cheese reads as mix of hazelnut, vegetation, and whey, moderately salty, while Salers Cheese brings strong-tasting character. More specifically, Rigotte de Condrieu Cheese shows hazelnut, vegetation, whey, while Salers Cheese leans toward plant and fruit with peppery and even smoky flavors. Aging plays into this as well. Rigotte de Condrieu Cheese at minimum maturation period of 8 days develops a different profile than Salers Cheese at minimum of three months, up to forty-five months.

Can You Substitute Rigotte de Condrieu Cheese for Salers Cheese?

Rigotte de Condrieu Cheese can stand in for Salers Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm and smooth bite and body where the recipe calls for firm. Flavor-wise, Rigotte de Condrieu Cheese reads as mix of hazelnut, vegetation, and whey, moderately salty while Salers Cheese brings strong-tasting notes.

Which Is Better, Rigotte de Condrieu Cheese or Salers Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm and smooth cheese, go with Rigotte de Condrieu Cheese. For a firm profile, Salers Cheese is the better fit. Flavor-wise, Rigotte de Condrieu Cheese suits recipes that want mix of hazelnut, vegetation, and whey, moderately salty notes, while Salers Cheese fits dishes calling for strong-tasting.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Rigotte de Condrieu Cheese the same as Salers Cheese?

No, they're distinct cheeses. Rigotte de Condrieu Cheese is made from goat milk; Salers Cheese uses cow. Aging also differs: Rigotte de Condrieu Cheese is typically aged minimum maturation period of 8 days, Salers Cheese minimum of three months, up to forty-five months.

Is Rigotte de Condrieu Cheese similar to Salers Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Rigotte de Condrieu Cheese for Salers Cheese?

You can, but expect a shift in richness and milk character.

Does Rigotte de Condrieu Cheese taste like Salers Cheese?

Rigotte de Condrieu Cheese reads as mix of hazelnut, vegetation, and whey, moderately salty, while Salers Cheese is strong-tasting.

What is Rigotte de Condrieu Cheese made of?

Rigotte de Condrieu Cheese is made from goat milk (raw, full-fat). It's typically aged minimum maturation period of 8 days.

What is Salers Cheese made of?

Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.

Which should I choose, Rigotte de Condrieu Cheese or Salers Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Rigotte de Condrieu Cheese is firm and smooth, while Salers Cheese is firm.