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{{Short description|Brand of French goat cheese}} |
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{{Infobox |
{{Infobox cheese |
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| name = Clochette |
| name = Clochette |
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| image = |
| image = |
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| othernames = |
| othernames = |
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| country = [[France]] |
| country = [[France]] |
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| regiontown = |
| regiontown = |
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| region = [[ |
| region = [[Nouvelle-Aquitaine]] |
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| town = |
| town = |
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| source = [[goat]]s |
| source = [[goat]]s |
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| pasteurized = yes |
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| texture = firm, dense, and smooth |
| texture = firm, dense, and smooth |
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| aging = fresh-ripened (2-3 weeks) |
| aging = fresh-ripened (2-3 weeks) |
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| certification = |
| certification = |
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}} |
}} |
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'''Clochette''' ([[ |
'''Clochette''' ([[French language|French]] for "little bell") is a bell-shaped, [[Mold (fungus)|mold]]-ripened [[goat cheese]] from the [[Nouvelle-Aquitaine]] region in France that is made by [[Chèvréchard]], a goat cheese maker. Clochette is matured for two weeks and has a [[shelf life]] of about 45 days.<ref name=Chron>{{cite news|title=France's Clochette rings a chevre lover's bell|first=Janet|last=Fletcher|date=August 1, 2008|newspaper=[[San Francisco Chronicle]]|url=http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/31/WIGV11RMIE.DTL|access-date=February 1, 2010}}</ref> It has a wrinkled, edible white [[:wikt:rind|rind]]; and a firm, dense, velvety texture. The older the clochette, the more wrinkled its surface and the firmer its inner texture. It has a well-balanced, non-challenging, tangy, and goaty flavor. |
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==Life |
==Life cycle== |
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| ⚫ | Clochette cheese is created mainly during the summertime, from March to sometime in fall.<ref>{{cite web|url=http://www.slashfood.com/2008/07/01/cheese-course-clochette/|title=Cheese Course: Clochette|access-date=2009-12-19|archive-url=https://web.archive.org/web/20100409080634/http://www.slashfood.com/2008/07/01/cheese-course-clochette|archive-date=2010-04-09|url-status=dead}}</ref> It is mold-ripened and matures for two weeks before heading off to be sold.<ref name=Cheese01/>{{rp|94}} It only lasts for 45 days, so it has to sell fast. The older it gets, the more wrinkly it gets, until finally it is too old and can no longer be eaten.<ref name=Chron/> |
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==A typical bell== |
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| ⚫ | Clochette cheese is created mainly during the summertime, from |
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A typical bell weighs around {{convert|9|oz|g|abbr=on}}.<ref>{{cite web|url=http://idealcheese.com/chevrechardclochetteaged.aspx |title=Cached google image |url-status=dead |archive-url=https://web.archive.org/web/20090906235706/http://idealcheese.com/chevrechardclochetteaged.aspx |archive-date=September 6, 2009 }}</ref> It has a 8 to 9 cm diameter base and stands 9 cm tall.<ref name="Cheese01">{{Cite book|last1=Masui|first1=Kazuko|title=French Cheeses|last2=Yamada|first2=Tomoko|publisher=Dorling Kindersley|year=2004|isbn=1-4053-0666-1|location=Great Britain}}</ref>{{rp|94}} |
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==A Typical Bell== |
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A typical bell weighs around 9 oz and costs anywhere from $15-$18<ref>[http://74.125.95.132/search?q=cache:GTKw9-mKYhgJ:idealcheese.com/chevrechardclochetteaged.aspx+clochette+cheese&cd=11&hl=en&ct=clnk&gl=us&client=firefox-a Cached google image]</ref><ref>[http://www.wallywine.com/m-1782-clochette-chevre.aspx] Clochette cheese price</ref> |
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==See also== |
==See also== |
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* [[List of goat milk cheeses]] |
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{{Reflist}} |
{{Reflist}} |
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{{ref begin}} |
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=== Further reading === |
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{{ref end}} |
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==External links== |
==External links== |
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| ⚫ | |||
{{French cheeses}} |
{{French cheeses}} |
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[[Category:French cheeses]] |
[[Category:French cheeses]] |
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[[Category:Goat's-milk cheeses]] |
[[Category:Goat's-milk cheeses]] |
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| ⚫ | |||
Latest revision as of 19:51, 28 October 2021
| Clochette | |
|---|---|
| Country of origin | France |
| Region | Nouvelle-Aquitaine |
| Source of milk | goats |
| Pasteurized | yes |
| Texture | firm, dense, and smooth |
| Aging time | fresh-ripened (2-3 weeks) |
Clochette (French for "little bell") is a bell-shaped, mold-ripened goat cheese from the Nouvelle-Aquitaine region in France that is made by Chèvréchard, a goat cheese maker. Clochette is matured for two weeks and has a shelf life of about 45 days.[1] It has a wrinkled, edible white rind; and a firm, dense, velvety texture. The older the clochette, the more wrinkled its surface and the firmer its inner texture. It has a well-balanced, non-challenging, tangy, and goaty flavor.
Life cycle
[edit]Clochette cheese is created mainly during the summertime, from March to sometime in fall.[2] It is mold-ripened and matures for two weeks before heading off to be sold.[3]: 94 It only lasts for 45 days, so it has to sell fast. The older it gets, the more wrinkly it gets, until finally it is too old and can no longer be eaten.[1]
A typical bell
[edit]A typical bell weighs around 9 oz (260 g).[4] It has a 8 to 9 cm diameter base and stands 9 cm tall.[3]: 94
See also
[edit]References
[edit]- ^ a b Fletcher, Janet (August 1, 2008). "France's Clochette rings a chevre lover's bell". San Francisco Chronicle. Retrieved February 1, 2010.
- ^ "Cheese Course: Clochette". Archived from the original on 2010-04-09. Retrieved 2009-12-19.
- ^ a b Masui, Kazuko; Yamada, Tomoko (2004). French Cheeses. Great Britain: Dorling Kindersley. ISBN 1-4053-0666-1.
- ^ "Cached google image". Archived from the original on September 6, 2009.
External links
[edit]
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