Rigotte, also known as Rigotte de Condrieu is a type of artisanal cheese made in the Lyonnaise region of France. The word is probably derived from the French the town of Condrieu, some 40 kilometres south of Lyon.
Though Rigotte sounds similar to Ricotta, it is not produced by recooking the milky whey. In the 1930s, the farmers had to dilute goat’s milk with cow’s to produce the cheese due to the scarcity of goatherds. But, today they have returned to their roots and produce this rare cheese purely from goat's milk.
Rigotte can be eaten fresh but the actual flavours develop on maturity. The pate will become slightly moist and the rind nearly dry and finely wrinkled. A nutty, delicate flavour of honey and acacia will leave a wonderful taste in the mouth.
It goes with Condrieu, red wines like Cornas and maybe a white St. Joseph.