This article needs additional citations for
verification. (January 2016) |
Rigouta | |
---|---|
Country of origin | Tunisia |
Source of milk | Sheep |
Texture | fresh soft |
Aging time | 1 week |
Related media on Commons |
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.
This article needs additional citations for
verification. (January 2016) |
Rigouta | |
---|---|
Country of origin | Tunisia |
Source of milk | Sheep |
Texture | fresh soft |
Aging time | 1 week |
Related media on Commons |
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.