Rigouta

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 originTunisia
Source of milkSheep
Texturefresh soft
Aging timeNone

Fabrication

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.

References
  1. Toukabri Abdelmoumen, La démarche tunisienne en matière de qualification géographique des produits agricoles, séminaire FAO sur les produits alimentaires de qualité liée à l'origine et aux traditions en Méditerranée, Casablanca, 8-9 novembre 2007
  2. Les filières lait en Méditerranée : enjeux pour un futur durable, Hammamet 26-28 octobre 2000, EAAP publication No. 99, 2003, p. 102 [117]
  3. « Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks », Food Science and Food Safety, vol. 12, No. 1, janvier 2013, pp. 54-89
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.