BETHMALE
The best known of the traditional cow milk cheeses from the Pyrénées.
This is the best known of the traditional cow'milk cheeses from the Pyrénées.
It is named after the village where it is made, in the Couserans region in Comté de Foix. Legend has it that it was favoured by King Louis VI who went through the area in the XII century.
It is named after the village where it is made, in the Couserans region in Comté de Foix. Legend has it that it was favoured by King Louis VI who went through the area in the XII century.
Bethmale is probably the mildest of all cow milk cheeses of the Pyrénées. The cheese has a semi-hard, uncooked pressed pate and smells of the cellar.
Caving takes 2 to 3 months during which time the cheese is brushed and turned daily.
Caving takes 2 to 3 months during which time the cheese is brushed and turned daily.
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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: Minimum 1 month. For US delivery maturing extended over 60 days.
- Cheese: Pieces
- Milk: Cow
- Treatment: Pressed uncooked dough
- Dough: Uncooked, pressed semi-hard cheese
- Season(s): Spring, Summer, Fall, Winter
Ingredients:
Milk and derivatives Egg and by-products of the egg
Wine and cheese pairing
- RED WINE: Collioure (Grenache Noir, Mourvèdre, Syrah grapes)
Nutritional values
- FOR 100G
- Energy (KJ): 1538
- Energy (KCAL): 371
- Lipides (G): 31
- Saturated fat (G): 22
- Carbohydrate (G): 1.0
- Sugar (G): 0.5
- Proteins (G): 22
- Salt (G): 2.06
Allergens
- Allergens: Milk and derivatives Egg and by-products of the egg