An traditional uncooked pressed cheese from the Ariège area of the Pyrenees that is named after the valley where it originated. Bethmale is certainly the best-known Pyrenean cheese. It is said that it gained the favor of Louis VI when he crossed through the area in the 12th century.
The cheese can be made of cow’s, goat’s or ewe’s milk, or even of a blend of the three.
Its maturation period lasts at least three months.
The light brown rind is thin and dry; the soft paste has a number of fermentation holes.
Health & nutrition
Flavours & sensory qualities
With a typically yeasty, hazelnut taste, this is most certainly one of the most distinctive varieties of Pyrenean cow’s cheese.