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Rigotte de Condrieu
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. The rigotte de Condrieu can be eaten fresh. After three weeks of careful maturing they develop a flavor that thrills the palate. The rigotte de Condrieu has a subtle delicate taste of honey and acacia. The rind has a natural mould, the pate is fined textured.
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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. The rigotte de Condrieu can be eaten fresh. After three weeks of careful maturing they develop a flavor that thrills the palate. The rigotte de Condrieu has a subtle delicate taste of honey and acacia. The rind has a natural mould, the pate is fined textured.
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Area
Rhône-Alpes |
Season
Spring - Summer - Fall |
Maturing
3 weeks |
Pate
Soft pâte |
Milk
Goat |
Pieces
Weight
50 g (1,75 Ozs)
Pairing cheese and wine
Round white wine: Condrieu (Viognier grape)Powerful red wine: Cornas (Syrah grape)
