Rigouta | |
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Country of origin | Tunisia |
Source of milk | Sheep |
Texture | fresh soft |
Aging time | 1 week |
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The rigouta is a Tunisian fresh soft cheese, produced mainly in the city of Béja.[1] The cheese is a close relative to the Italian ricotta and is made with the whey of Sicilo-Sarda sheep.[2]
The whey is heated at 80-90 °C to coagulate the proteins (albumins and globulins), the result is then drained in small traditional straw baskets, a clean fabric, or a perforated recipient made of plastic or metal. The main micro-organisms responsible of the fermentation are: the Lactococcus lactis and the Enterococcus faecalis.[3]
Rigouta is also used as the basis of several preparations and dishes of Tunisian cuisine.
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