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Weight: 400
Maturation: minimum 45 days
Cheese Type: Pressed cheese
Bethmale, produced in the Pyrenees, is one of the region’s best-known cheeses. It takes its name from its eponym village of origin located in Ariège. Bethmale can be made from cow, goat, or a blend of the two milks. Since the 12th century, the cheese has been marked with a royal seal because King Louis VI particularly appreciated it.
This goat version is more delicate and sweeter than its cousin the cow’s one. This pressed cheese with a supple and airy texture is recognizable by its numerous and irregular openings. Your palate will appreciate its velvety taste with unexpected fruity accents.
It is recommended to pair Bethmale with sherry or a glass of full-bodied red wine such as Bordeaux or Malbec.
To be stored in its own packaging or parchment paper in the fridge.
Wine Pairing:
White wines (Chablis, Bordeaux, Meursault)
Red wines (Beaujolais, Bourgogne)
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