Rigotte de Condrieu
Rigotte, also known as Rigotte de Condrieu, is a soft French goat cheese with a bloomy rind. Originally hailing from the slopes of the Massif du Pilat, the cheese takes it name from the word ‘rigot’ (meaning small stream) and the town of Condrieu, 40 kilometers south of Lyon. It’s been made in this region since the 19th century, and it was granted AOC status in 1997.
According to AOC regulations, Rigotte must be made from whole raw goat’s milk that is no more than 24 hours old. Goats must have access to fresh grass for at least 120 days per year, and free access to pasture for 180 days per year. Silage and genetically modified feed products are prohibited.
In production of Rigotte, lactic acid bacteria and rennet are added to fresh milk, and the mixture is left to set for about 24 hours until the curd becomes firm and homogenous. After the curd is hooped, the discs are left for a further 24 hours to drain. The cheese is then dry salted and matured for a further eight days, developing an ivory, finely wrinkled rind and a soft, creamy paste.
Flavors are nutty and delicate, with notes of hazelnut, honey and acacia.
Pair it with a Syrah, such as an AOC Cornas from the northern Rhône.