| RIGOTTE DE CONDRIEU |
 Description:
The rigotte de Condrieu
is usually made with cow’s milk, to be made of goat’s milk is quite
rare and a gourmet’s delight. and has a subtle delicate taste of honey and
acacia. These cheeses can be eaten fresh. After three weeks of careful maturing
they develop a flavor that thrills the palate.
Texture:
The rind has a natural mould, the
pate is fined textured.
Taste:
This cheese has a subtle delicate
taste of honey and acacia. These cheeses can be eaten fresh. After three weeks
of careful maturing they develop a flavor that thrills the palate. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
50 g |
| Affinage |
 |
3 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
