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.

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gollark: It's a oneliner in python, `"".join(map(lambda a: chr(int(a, 2)), x.split(" ")))` where x is the string of bytes.
gollark: What? No.
gollark: HIGHLY mathematical.
gollark: =tex 0100001

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
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