The best known of the traditional cow's milk cheeses from
the Pyrénées. Named after the village where it is made, in the
Couserans region in Comté de Foix. Bethmale is probably the mildest
of all cow milk cheeses of the Pyrénées. The cheese has a semi-hard,
uncooked pressed pâte and smells of the cellar. Affinage takes 2 to 3
months during which time the cheese is daily brushed and turned.
About the producer: Founded in 1934 in the heart of the Pyrénées mountains,
Fromagerie le Moulis produces a dozen of cow; sheep and goat milk
cheeses, all made out of raw milk, salted by hand and cared for on fir
Region: Pyrénées Region, South-Western France
Portion Size: 200Gr approx..
Stuff to Consider (allergen, type of milk, etc.): Unpasteurised cow’s
Tip: Keep stored at +4° C – Take it out 15 minutes before tasting