Available in half pound increments

Bethmale is the most famous of the washed rind cheeses from the Pyrenees. It is named after the village where it is made, located in the Couserans region of the Comte de Foix. Its flavor is tangy and somewhat spicy, yet mild. Legend has it that Bethmale was a favorite of Louis VI's in the 12th Century. It is semi-hard, uncooked with a pressed curd, and has few pea-sized holes. Its naturally-forming rind is brushed and turned for two to three months to assist in its hardening.

Unpasteurized Goat's Milk

Washed Rind

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Milk

Type

Camembert au Calvados - E. Graindorge

$12.99

Saint Nectaire AOP Affinage d'Excellence

$15.00

Bethmale Chevre - Jean Faup

$17.50

Alsatian Munster

$18.50

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