Produced by Jean Faups, le Montagne de Bethmale is one of the traditional gourmet cow's milk cheeses from the Pyrenees. Bethmale has a natural leathery, orange colored rind, due to being washed with b. linens. This gives the cheese it's aromatic smell. The paste is firm, scattered with pea-sized holes, with a mild, salty-sweet flavor.
For many years igourmet.com has offered the goat's milk version of this cheese. We are now proud to offer this raw cow's milk version as well. Bethmale is named after the town where it is made, in a valley near Toulouse, which dates back to the 12th century. The ripening of the cheese takes about 2 to 3 months and during this period the cheese is brushed and turned frequently to develop the characteristic rind.