Bethmale Grand Cru (Cow)

Bethmale, one of the Pyrenees’ most celebrated cheeses, takes its name from the Ariège valley where it was first crafted in the 12th century and even won the royal seal of King Louis VI. Today, the tradition is carried forward by Jean Faup, a family‑run fromagerie founded in 1904 in the Couserans region. With over 120 years of savoir‑faire, Jean Faup works with local milk producers, crafting and aging Bethmale in natural cellars to preserve its authentic mountain character.

The Grand Cru cow’s milk version is especially renowned: supple and semi‑hard, yet melting into creaminess, it offers a layered taste profile – sweet and tangy at the core, nutty and fruity as it lingers, with gentle earthy notes from its natural rind. As it matures, the flavors deepen, developing a subtle mushroom‑like aroma that reflects the alpine pastures.

On the table, Bethmale is endlessly versatile. It pairs beautifully with robust reds such as Bordeaux, Malbec, or Madiran, while lighter reds like Beaujolais or Bourgogne highlight its delicate fruitiness. Whites such as Vouvray or Riesling bring a refreshing contrast, and sherry offers a more complex, nutty complement. 

To keep its freshness, simply wrap it in parchment or its original packaging and refrigerate.