Rigouta
Appearance
This articleneeds additional citations forverification.(January 2016) |
Rigouta | |
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Country of origin | Tunisia |
Source of milk | Sheep |
Texture | fresh soft |
Aging time | 1 week |
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Therigoutais aTunisianfresh soft cheese, produced mainly in the city ofBéja.[1]The cheese is a close relative to the Italianricottaand is made with thewheyof Sicilo-Sarda sheep.[2]
Production and Usage
[edit]Thewheyis heated at 80-90 °C to coagulate theproteins(albuminsandglobulins), 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: theLactococcus lactisand theEnterococcus faecalis.[3]
Rigouta is also used as the basis of several preparations and dishes ofTunisian cuisine.
References
[edit]- ^Toukabri Abdelmoumen,La démarche tunisienne en matière de qualification géographique des produits agricoles,séminaireFAOsur les produits alimentaires de qualité liée à l'origine et aux traditions en Méditerranée, Casablanca, 8-9 novembre 2007
- ^Les filières lait en Méditerranée: enjeux pour un futur durableArchived2012-06-17 at theWayback Machine,Hammamet26-28 octobre 2000, EAAP publication No. 99, 2003, p. 102 [117]
- ^«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