The Bethmale is a cow’s milk cheese with an orange rind and an uncooked and pressed pate. It is made with raw or pasteurised milk, has the shape of a 32 cm across cylinder, and weighs about 4,5 kg.

In spite of a large production, the Bethmale is generaly unknown out of the Midi-Pyrénées.

Country and origin

The Bethmale finds its origins in the western part of the Ariège, in a territory called the Couserans. It is a médieval cheese and the legend says that it was born during the occupation of southern France by the Moors.

That cheese was important in the life of rural populations because its production generate a lot of whey which, melted with flour, is very useful to feed porks.

Production

At first the milk is curdled. Then it is drained and moulded, before pressing. Then the cheese is put in a humid cellar between 3 and 5 months. During that period its rind is brushed several times.

Choice and tasting

Eyes: orange rind.

Nose : mountain smell.

Palate : delicate nuts flavour. Aged, the Bethmale becomes a little bit spicy.