Bethmale de Chèvre (Goat)

Produced in the Pyrenees by Jean Faup, a family‑run fromagerie founded in 1904 in Ariège, Bethmale is one of the region’s most iconic cheeses. Its history stretches back to the 12th century, when King Louis VI himself bestowed a royal seal on this mountain specialty. Traditionally crafted from cow’s milk, goat’s milk, or a blend of the two, Bethmale reflects the rustic heritage of its valley of origin.

The goat’s milk version is the most delicate: a pressed cheese with a supple, airy texture marked by numerous irregular openings. On the palate, it reveals a velvety sweetness, lifted by bright lactic freshness and subtle fruity accents, with a clean finish that feels lighter and more aromatic than its cow’s milk cousin. This balance of gentle creaminess and mountain vibrancy makes it a versatile choice for pairing.

Bethmale Goat pairs beautifully with sherry or full‑bodied reds such as Bordeaux and Malbec, while lighter reds like Beaujolais highlight its fruitier side. Whites such as Vouvray or Riesling bring a refreshing contrast. To preserve its character, simply wrap it in parchment or its original packaging and refrigerate.