Clochette

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.

Clochette
Country of originFrance
RegionNouvelle-Aquitaine
Source of milkgoats
Pasteurizedyes
Texturefirm, dense, and smooth
Aging timefresh-ripened (2-3 weeks)

Life cycle

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

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

gollark: Yes, you can only make something optimize effectively for good if you can define what that is rigorously, and people haven't yet and wouldn't agree on it.
gollark: Ignore them, they are clearly the government.
gollark: It might be fun to come up with a unified, consistent and of course completely disconnected from reality theory/system for how all the random free energy and crystal things work together.
gollark: Do a class action thing claiming to represent everyone who was scammed with them?
gollark: *Could* you try and make money by launching masses of lawsuits against all 5G blocking healing quantum frequency crystal sellers?

See also

References
  1. Fletcher, Janet (August 1, 2008). "France's Clochette rings a chevre lover's bell". San Francisco Chronicle. Retrieved February 1, 2010.
  2. "Cheese Course: Clochette". Archived from the original on 2010-04-09. Retrieved 2009-12-19.
  3. Masui, Kazuko; Yamada, Tomoko (2004). French Cheeses. Great Britain: Dorling Kindersley. ISBN 1 4053 0666 1.
  4. "Cached google image". Archived from the original on September 6, 2009.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.