Rigotte, also known as Rigotte de Condrieu is a type of artisanal cheese made in the Lyonnaise region of France. Rigotte can be eaten fresh but the actual flavours develops on maturity. The pate will become slightly moist &amp; the rind nearly dry &amp; finely wrinkled. A nutty, delicate flavour of honey &amp; acacia will leave a wonderful taste in the mouth.  It goes with Condrieu, red wines like Cornas &amp; may be a white St. Joseph.