Veteran cheesemonger Patrick Ambrosio lifts the lid on Bethmale…
“By no means a high-profile cheese, Bethmale is well worth seeking out. Named for the Pyrenean village of the same name, this elusive fromage is characterised by its thin, irregular slits (as opposed to the rounded ‘eye holes’ typically found in other cheeses), which form an almost lacy texture. The full, creamy mouthful is the result of high-quality, full-fat raw cow’s milk, and the flavour is earthy and pungent with a mild sting on the tongue. Today, there are also goat, sheep and mixed-milk varieties, which are equally delicious. To fully savour its rustic beauty, pair it with saucisson, hearty bread and a fruity, full-bodied red wine of the region.”
First printed in our sister publication France Today
Patrick Ambrosio is managing partner of the Village Cheese Merchant in Rockville Centre, NY. www.villagecheesemerchant.com
A mild yet extremely delicate cheese that goes perfectly with wines of Fitou! 🙂