Rigotte de Condrieu 
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, Rhône-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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