Rigouta
Tunisian whey cheese
From Wikipedia, the free encyclopedia
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]
| Rigouta | |
|---|---|
 | |
| Country of origin | Tunisia |
| Source of milk | Sheep |
| Texture | fresh soft |
| Aging time | 1 week |
 Related media on Commons | |
Production and Usage
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.