The name reflects this cheese's somewhat dramatic shape, since "Clochette" translates as "little bell". Made in the Poitou-Charantes region of France, the majority of Clochette is produced from pasteurized goats milk by cheesemakers Chevrechard, although some raw milk versions may be available locally in France.
Chevrechard is known for making goats milk cheeses - including the famous Chabichou -within the Poitou-Charantes region, an area long associated with their production.
Clochette is produced seasonally from late March through until autumn, which is typically in sync with the goats' milking season.
After production, cheeses are matured for a minumum of two weeks before release.
Aromas are of hay, grass and cellar with a pleasant smell of goats.
The interior texture is fine and smooth, becoming firmer and slightly drier with age. The rind is ivory in color with a gently wrinkled appearance.
Clochette pairs especially well with a dry, crisp white wine such as Sancerre or a medium bodied red such as a Rhone or Pinot Noir.