- French Cheeses
- Quality of cheese
- The French way of life
© V. RIBAUT / Les Studios Associés / CNIEL
Rigotte de Condrieu is a small cheese made with whole raw goat’s milk.
It comes from the Pilat Regional Natural Park in the Rhône-Alpes region.
Rigotte de Condrieu takes its name from the term “rigol” or “rigot”, which refers to the small streams in the Pilat that flowed towards the valleys, and from Condrieu, traditionally the principal market where the cheese was sold.
The cheeses can only be called “Rigotte de Condrieu” beginning eight days after they have been turned out of the molds.
This cheese obtained a registered designation of origin (AOC) in 2008.
This little round cheese has an uneven appearance. Its ivory color is spotted with blue gray and covered with soft down. Its paste is white, dense, smooth and homogenous.
This cheese has a firm texture that melts in the mouth and a balanced flavor. Its goaty taste becomes more pronounced with maturity; earthy flavors also come out when the surface of the cheese turns blue.