Maturation: minimum 45 days
Cheese Type: Uncooked, 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.
Certainly the most characteristic cheese from the Ariège Pyrenees made from cow milk, Bethmale Grand Cru knows how to surprise amateurs and satisfy connoisseurs thanks to its incomparable creaminess and its subtle flavours that are both sweet and tangy. 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.
White wines (Vauvray, Bordeaux, Riesling)
Red wines (Beaujolais, Bourgogne)
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