- Cow
- Hauts-de-France
- Soft cheese washed rind
- Raw milk
- France
- Farmstead
-
Milk type
Goat
-
Region of origin
Occitanie
-
Cheese type
Uncooked pressed cheese
-
Heat treatment
Pasteurized milk
-
Country of origin
France
-
Type of production
Artisanal
Mons
GOAT'S MILK BETHMALE
€10.50
A Pyrenean goat's milk tomme, soft and fragrant, with an orange rind. The goat's milk version of the well-known Bethmale. Made in Ariège (Occitanie).
Approx weight: 3.5 kg
Under its thick, orange rind, the paste is airy, white to ivory, with a soft bite that firms up with longer ageing. The nose is warm and milky, with a light goaty edge; on the palate, it's mild and mellow, with hazelnut notes and a touch of pepper, finishing on a gentle goaty note. Serve it fresh with green salad and cherry tomatoes for a light meal, or warmed through in a gratin. It pairs well with a floral white like Irouléguy, a spicy red, or an amber beer.
Bethmale de chèvre is the other side of this Pyrenean tomme, rooted in an old Ariège tradition of blending whatever milk was on hand (goat, sheep, cow) depending on the season. The Bethmale valley once had its own golden age of cheesemaking, much like Franche-Comté's fruitières; today only a handful of small artisan, farmhouse producers carry on the craft.
Made from pasteurised goat's milk, the curd is cut and stirred, then moulded and mechanically pressed before a brine salting.
It's then aged in a humid cave on spruce boards, with the rind regularly moistened and the cheese turned, until the paste reaches its full softness after around three months.
Enjoy it simply with fresh bread and a few walnuts, or fold it into a quiche or savoury tart for something heartier.
- Classic Pyrenean goat's milk tomme
- Pasteurised goat's milk
- Thick orange rind, airy white-to-ivory paste
- Aged around 3 months in a humid cave on spruce boards
- Available year-round
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COW'S MILK BETHMALE
- Cow
- Occitanie
- Uncooked pressed cheese
- Pasteurized milk
- France
- Artisanal
