Rigotte Cheese
About
The name Rigotte is a local name for cheeses in the regions of Isere, Rhone and the Loire. The word is likely derived from the French "recuit" or Italian "ricotta", which means "recooked." However, Rigotte in not produced by recooking, which is the method of many whey cheeses . It is usually made in dairies from cow's or goat's milk. This cheese is quite grainy when aged, with a mild, lemony freshness and slightly bitter finish. It is marinated in aromatic oils flavored with peppers and fresh herbs. Rigotte is good for grilling and in salads.
Information
Translations: Rigotte Siers, Rigotte Sūriai, Rigotte Brânză, Rigotte sira, Rigotte Kaas, Rigotte पनीर, Rigotte Queijo, Rigotte сыра, Rigotte Τυρί, Rigotte الجبن, Rigotte 치즈, Rigotte Sýry, Rigotte Keju, Rigotte奶酪, Rigotte Formatge, Rigotte Sir, Rigotte Syry, Rigotte Formaggio, Rigotte גבינה, Rigotte Ost, Риготте сир, Rigotteチーズ, Rigotte fromage, Rigotte Queso, Rigotte сиру, Rigotte Juusto, Rigotte сирене
