Rigotte de Condrieu Cheese

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About Rigotte de Condrieu Cheese

Rigotte de Condrieu is a small, non-standardized cheese from France, made from raw, full-fat goat's milk. It is an unpressed soft cheese with a minimum maturation period of 8 days. The cheese is shaped like a small round puck, weighing at least 30 grams, and has a surface flora of ivory, white, and blue mold. The cheese paste is firm, smooth, and white or ivory-colored. It contains at least 40 grams of fat per 100 grams of cheese after desiccation. The flavor is a mix of hazelnut, vegetation, and whey, with moderate saltiness. Rigotte de Condrieu is produced in the Massif du Pilat region, known for its diverse flora and traditional cheesemaking methods.

Key Facts

Country of Origin France
Specific Origin Massif du Pilat, RhĂ´ne-Alpes region
Protection PDO (2009)
Milk Type Goat's milk
Milk Treatment Raw, full-fat
Fat Content At least 40 g per 100 g of cheese after desiccation
Rind Delicate surface flora of ivory, white, and blue mold
Texture Firm and smooth
Flavor Mix of hazelnut, vegetation, and whey, moderately salty
Colors Ivory-colored, white, and blue mold on the surface; white or ivory-colored paste
Forms Small round puck
Age Minimum maturation period of 8 days
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