In northwestern Tunisia, the historic towns of Beja and Testour are celebrated not only for their scenic landscapes but also for their deep-rooted tradition of cheese and dairy craftsmanship. For generations, these artisanal practices have been central to local culture and remain a cornerstone of the rural economy.
Among the most cherished varieties is Rigouta, a fresh, soft white cheese made using time-honored methods. Fresh milk is boiled, curdled with lemon juice or vinegar, and then carefully strained to achieve its delicate texture. Often, it is enriched with sesame or nigella seeds for extra flavor.
Other regional cheeses draw their character from natural additions such as thyme, rosemary, or parsley, while some incorporate nuts like walnuts and almonds. Olive oil is also commonly used, not only to enhance taste but to extend preservation.
These distinctive cheeses have become an essential part of the region’s appeal, attracting visitors eager to experience—and take home—the authentic flavors of Tunisian tradition.
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