Nov 29 2024
Bethmale cheese gets its name from the small village in southwestern France where it was originally made. On the borders of Spain and Andorra, the valleys of the Pyrenees have many proud and local cheesemaking traditions, but Bethmale is perhaps the most famous, and as a pleasingly accommodating cheese which ticks a lot of boxes, it is universally loved far beyond the region which created it. And chefs and cheese lovers alike are united in their love of a characteristic and versatile cheese.
It is believed that the main characteristics of Bethmale cheese come from the high altitude of the Pyrenees region, with the Bethmale village itself sitting 800metres above sea level. Originating from the 12th century, farmers used to make Bethmale cheese from their own herds. The raw milk was heated and a rennet and cultures were added, and once the curd set the cheese was formed and shaped into 5kgs discs. It was then left to mature in affinage rooms for between five to six months. During this stage the cheese wheels were regularly brushed with a brine solution, which gave Bethmale its distinctive sticky golden rind. Naturally, Bethmale is still made in exactly the same way today, and its PGI status ensures that this will remain the case.
Bethmale is a semi-hard pasteurised raw cow’s milk cheese. It has a coarse, dry rind and has small openings in the cheese, which combines with its texture to give the cheese good melting properties. Bethmale has an earthy aroma, with many people describing it as having a genuine ‘farmyard’ quality, a term of endearment to bring to mind the rustic nature of its origins. In terms of taste, Bethmale is strong, tangy and melt-in-your-mouth, it leaves a yeasty and fruity flavour on the palate and delivers a sharper and more punchy taste as you get nearer to the rind. https://www.sodiaal.co.uk/recipes/bethmale-ratatouille
Although many people enjoy a slice of Bethmale after a meal with a glass of red, and it is true that it pairs well with sharp, acidic fruit, like a blueberry, chefs also love Bethmale due to its ability to melt easily. So Bethmale is used widely in pastas, tarts and tartines and is also popular as part of a cheese fondue. At Sodiaal, our chefs have developed a Bethmale Ratatouille and a Bethmale, courgettes and Coppa ham pasta. But the good melting properties and soft, gooey texture means that Bethmale is ideal for warm comfort food, and hence chefs find many different ways to adapt what is a popular cheese that is impossible to dislike.
So check out our Bethmale recipes and see how this Medieval cheese remains popular after all these years. As a smooth and full bodied cheese, this is a crowd pleasing addition to any recipe, but also a must-have for any French cheese board, so contact our team at Sodiaal and let us advise you on how to get Bethmale cheese in your café or restaurant today.
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