Rigotte de Condrieu

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/rigotte-de-condrieu

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. How heavy is Rigotte de Condrieu?Small, round form weighing 20-30 grams
2. What is the cheese type and texture?Soft, uncooked pressed cheese with a creamy interior and delicate rind
3. What is the geographical origin and PGI?Rhône Valley, France, with Protected Geographical Indication (PGI) status
4. Where does Rigotte de Condrieu come from?It comes from the Rhône Valley in France, where goats eat special grasses and herbs that give the cheese its unique flavor.
5. How is Rigotte de Condrieu made?Chefs warm goat milk, add rennet to form curds, cut them, and press the cheese without cooking it. The rind turns from white to pale grey or blue‑grey.

Terroir: The environmental factors that shape the characteristics of a food product, including soil, climate, and farming practices.
Coagulation: The process by which liquid milk is transformed into a semi-solid curd through the action of rennet or acid.
Gastronomy: The art and science of good eating and drinking; a style of cooking and a way of preparing food that is considered high quality.