Cheese Course: Clochette

by Max Shrem, Posted Jul 1st 2008 @ 2:02PM

Where to begin with this sweet and grassy goat's milk cheese shaped like a little bell, une clochette? Clochette emanates a gorgeous bright floral aroma. Its rich dense texture seems to melt into cream on your palate. The cheese is produced in the region of Poitou-Charentes starting at the end of March and ending some time in autumn. Its appearance varies. Sometimes, it is covered in natural green and white molds. When it's really fresh, there are almost no molds, but if there are, do not fret - you can eat them too!

Besides its distinctive luscious tang, it posseses the most adorable name, Clochette, meaning "little bell" in English. Although the flavors are not challenging, it fits its category perfectly as a fresh-ripened goat's milk cheese. It is incredibly well-balanced and not too rich. In fact, it could be aged for as little as two weeks.

You can purchase Clochette at almost any cheese shop or specialty food store with a reputable cheese department. When you bring it home, let it set out in room temperature for a couple of hours before savoring it. Clochette is delicious slightly warmed up. Try a slice of it with some fresh raspberries and a glass of sparkling white wine.

Filed Under: Cheese Course, Food Politics, Ingredients
Tags: cheese, cheese course, CheeseCourse, goat cheese, GoatCheese