Rigouta

Rigouta is a fresh, soft cheese from Tunisia, reminiscent of Italian ricotta. It is primarily produced in the city of Béja and crafted from the whey of Sicilo-Sarda sheep. To make rigouta, the whey is heated to a temperature range of 80-90°C, which causes the proteins (albumins and globulins) to coagulate. This mixture is subsequently drained using traditional straw baskets, cloth, or perforated containers.

The fermentation process involves key microorganisms, specifically Lactococcus lactis and Enterococcus faecalis. Rigouta is a versatile cheese that forms the basis of many delectable Tunisian dishes and preparations.