Rigotte de Condrieu

High in the Pilat massif, between the Rhône and Loire rivers, lies the Rigotte de Condrieu appellation area. Originating from an ancient goat-farming tradition, this cheese left the farm tables to grace the tables of 19th-century workers, before becoming a product of excellence from the Pilat region.

Discover the story of La Rigotte de Condrieu, a small goat cheese already renowned for its gastronomy in the 19th century. In 1865, Baron Achille Napoleon Raverat, notably the author of travelogues about the Lyon region, explored the Pilat massif. An enlightened influencer ahead of his time, he perceived the promising future of this specialty after a memorable tasting. Of his gustatory experience, he would write, "Many goats are raised in the region, whose milk produces excellent cheeses called Rigottes, which are exported to all the surrounding towns and even to Lyon itself."

The origins of a traditional goat heritage

Goat farming practices seem to have been established on the slopes of the Pilat at least since the 18th century.^e century, as evidenced by the writings of a naturalist of the time, Alléon Dullac.

One hundred years later, goats frolic in large numbers in the meadows of Pelussin in Rive-de-Gier. In the canton of Condrieu, there are now more than 3,000 of them.

The women tend the herds. Locally, they say they "cheese" the milk on the farms. They sell the fruits of their labor at the Condrieu market in the Rhône Valley, where they come down through the ravines at the eastern edge of the Pilat plateau. Goats are a real source of income for rural families.

The cheeses, which were very popular, travelled to the tables of workers in Saint-Etienne, Lyon… The egg merchants, specializing in the trade of butter and eggs, resold them in these rapidly industrializing cities.

As for the origin of the name Rigotte, it is closely linked to the landscape of the pastures. It comes from the local dialect word "rigot," referring to the streams cascading down the slopes of the Pilat mountain. The name Condrieu, for its part, refers to their main sales location.

The Baron de Raverat's gustatory omen

Passed down for nearly three centuries, the goat-farming expertise of the Pilat region was officially recognized in 2013, when Rigotte de Condrieu obtains Protected Designation of Origin status (AOP). It then joins the prestigious group of 45 other French cheeses bearing the European label.

It is made exclusively from raw milk on thirteen farms in the mountain range. Wild flora from the mid-mountain region features prominently in the diet of the three carefully selected Rigotte goat breeds: the Saane, the Alpine chamois, and the Massif Central.

From milking to the plate, six manufacturing steps follow one another. Among them, drying influences the texture, making it more or less soft, while ripening, which can last up to eight weeks, gives the rind its ivory, white or slightly bluish hues.

Descended from an ancestral farming heritage, today's Rigotte cheeses echo the vision of Baron Raverat. At recent editions of the International Agricultural Show in Paris, two farms were awarded gold medals: EARL de la Sainty in Les Haies in 2024 and GAEC du Mont in Saint-Chamond this year.

CD69 – Julien Bourreau

Gourmet Getaway

With its delicate notes of hazelnut, mushroom, and butter, Rigotte de Condrieu appeals to both connoisseurs and culinary experts. And as the saying goes, goat cheese often speaks for itself.

The Rigotte is no exception. Thanks to its small size and light weight, it stands out as the ideal hiking companion. Since Lanyards, a 9,4 kilometre loop leads to Mont Monnet, an unmissable viewpoint offering a spectacular view of the Rhône Valley, the perfect place for a picnic in the air.

Still in Longes, Philippe BrunetonThe Best Jam Maker in France opens his workshop. By reservation, he organizes mornings of "breakfast and jam-making demonstrations." Easily combined with a walk on the surrounding trails, this gourmet activity also allows you to leave with one of the chef's creations, to enhance your Rigotte cheese tasting.

Finally, it's impossible to ignore the vertiginous vineyard slopes that border the foothills of the Pilat, where the famous Condrieu and Côte-Rôtie wines cling. For while Rigotte cheese is delicious on its own, it also illustrates this quote from the writer Michel Tournier: "Cheese, along with bread and wine, constitutes the trinity of the European table."

An invitation to fully indulge in epicurean pleasures within the framework of Rendez-WineUntil September, the wine estates of the Rhône Valley open their doors for authentic moments designed to discover wines in harmony with local flavors.

Points of sale, festivities and recipes

• Farms, shops and markets. The address book to source Rigotte de Condrieu
• Every May 1st, the big event Wine and Rigotte in celebration
• The good recipe ideas Rigotte producers