About Bethmale
Bethmale is a semi-hard cow’s milk cheese that originates from the French Pyrénées. It is traditionally made with raw milk and is easily the most famous cheese from that region.
Story behind the name
In the 12th century, local farmers started making cheese using raw cow’s milk from their own herds. At first, they called the cheese “Pyrénées au lait de vache”. However, over time, they started making more cheeses using cow’s milk. So, the name started to cause some confusion.
In order to help distinguish this cheese from the others, they gave it its own name. At first, it was referred to as Oustet. But the name that really stuck was Bethmale, after the valley where it was originally made.
How Bethmale is made
The production starts with the maker adding rennet and cultures to raw milk. Once the curd has set, they shape the cheese into 5 kg discs for maturation.
In total, the cheeses spend up to 4 months in the affinage rooms. During this time, the affineur regularly brushes the wheels with a brine solution which forms a sticky golden rind.
Tasting guide
Overall, the end product has a strong aroma and its earthiness will transport you to a farmyard in the mountains. Furthermore, its pâte is peppered with horizontal slits and is soft and delectably unctuous.
On the palate, this gorgeous cheese is yeasty and fruity and gets quite sharp near the rind.
How to pair Bethmale
The traditional pairing for this mountain cheese is a robust red wine like a Syrah or Grenache.
