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Weight: 250
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 piece-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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Your Cheese Club Team
3 reviews for Bethmale (Goat)
Claud –
Very firm, quite bland and lack of character I would say
M.H. –
This is very nice, with a firm yet velvety texture. The taste is quite mild.
Paul C –
This is a firm cheese, which is goaty only if you really think about it, and not as “in your face” goaty as some chevres. Which makes it a safe addition to any cheeseboard as something a little different, but not too different.
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