Rigotte de Condrieu

1. History

The Rigotte de Condrieu gets its name from the "rigots" or small streams running down the slopes of the Pilat massif, with Condrieu as the main market in the 19th century. The earliest traces date back to the 18th century, with mentions of goat cheese in the Pilat from 1765 by naturalist Alléon Dullac, and the term "rigotte" recorded in 1865 by Baron Raverat. Traditionally made by farm women for extra income, it was collected by "coquetiers" in the early 20th century and protected by a specification from 1988.

2. Physical characteristics

The Rigotte de Condrieu is a small round or cylindrical cheese, weighing 60 to 80 grams, with a soft paste and natural rind. It appears as a circular pat after a minimum 8-day aging, traditionally dried in a "chasière" to benefit from Pilat winds. Made exclusively from raw goat's milk, it measures about 6-7 cm in diameter and 2-3 cm thick.

3. Taste profile

A lactic cheese with a subtle, characteristic flavor, the Rigotte offers hazelnut aromas and a melting texture, especially creamy after one month of aging. It develops herbaceous and floral notes from the Pilat pastures, with mild acidity and good persistence. Young, it is fresh and creamy; aged, it intensifies without becoming sharp.

4. Production zone and period

Produced in the Parc naturel régional du Pilat, spanning the Rhône (69) and Loire (42) departments, it benefits from the mountainous terroir and flowery pastures. Made from milk of locally raised goats with controlled production to preserve flavors. Best tasting period is from May to August, matching its optimal maturation.

5. Certification

Labelled AOC in 2009 and AOP in 2013, Rigotte de Condrieu is one of 45 protected French cheese appellations in Europe. The strict specification requires raw goat's milk, natural ferments, rennet, and salt only, no additives. This recognizes an ancestral know-how unchanged since the 18th century.