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Clochette cheese is created mainly during the summertime, from March to sometime in fall. It is mold-ripened and matures for two weeks before heading off to be sold. 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
124:; 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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A typical bell weighs around 9 oz (260 g). It has a 8 to 9 cm diameter base and stands 9 cm tall.
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116:, a goat cheese maker. Clochette is matured for two weeks and has a
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120:of about 45 days. It has a wrinkled, edible white
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175:"France's Clochette rings a chevre lover's bell"
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229:Masui, Kazuko; Yamada, Tomoko (2004).
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233:. Great Britain: Dorling Kindersley.
100:for "little bell") is a bell-shaped,
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173:Fletcher, Janet (August 1, 2008).
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112:region in France that is made by
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746:. You can help Knowledge by
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27:Brand of French goat cheese
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202:"Cheese Course: Clochette"
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351:Bleu du Vercors-Sassenage
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151:List of goat milk cheeses
87:fresh-ripened (2-3 weeks)
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521:Sainte-Maure de Touraine
180:San Francisco Chronicle
79:firm, dense, and smooth
742:-related article is a
486:Pouligny-Saint-Pierre
261:on September 6, 2009.
255:"Cached google image"
421:Fourme de Montbrison
406:Crottin de Chavignol
798:Goat's-milk cheeses
602:DĂ©lice de Bourgogne
501:Rigotte de Condrieu
707:Vacherin Mont d'Or
552:Baguette laonnaise
110:Nouvelle-Aquitaine
52:Nouvelle-Aquitaine
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652:Mottin charentais
597:DĂ©lice d'Argental
540:Non-AOC varieties
133:longer be eaten.
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38:Country of origin
16:(Redirected from
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204:. Archived from
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18:Clochette cheese
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137:A typical bell
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208:on 2010-04-09
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803:Cheese stubs
748:expanding it
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697:Saint-Paulin
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577:Cancoillotte
259:the original
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210:. Retrieved
206:the original
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184:. Retrieved
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617:Explorateur
471:Ossau-Iraty
401:Coulommiers
341:Bleu de Gex
186:February 1,
114:Chèvréchard
106:goat cheese
68:Pasteurized
787:Categories
672:Rochebaron
662:Port Salut
506:Rocamadour
466:Neufchâtel
212:2009-12-19
157:References
128:Life cycle
118:shelf life
84:Aging time
642:Mimolette
622:Faisselle
592:Clochette
511:Roquefort
496:Reblochon
461:Mâconnais
446:Mont d’Or
441:Maroilles
391:Chevrotin
381:Chabichou
371:Camembert
321:Abondance
108:from the
104:-ripened
94:Clochette
33:Clochette
677:Sarasson
667:Raclette
531:Valençay
491:PĂ©lardon
426:Laguiole
411:Époisses
386:Chaource
331:Beaufort
145:See also
632:Gaperon
587:Chaumes
572:Cabécou
476:Picodon
456:Munster
451:Morbier
436:Livarot
431:Langres
366:Brocciu
76:Texture
740:cheese
637:Metton
612:Etorki
526:Salers
376:Cantal
237:
98:French
48:Region
42:France
738:This
396:Comté
326:Banon
62:goats
744:stub
562:Brie
235:ISBN
188:2010
122:rind
102:mold
313:AOC
71:yes
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165:^
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96:(
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.