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.
Jean Faup Bethmale Vache Lait Cru Cheese by Cut & Wrapped by igourmetServing Size 1oz Total Servings approx. 7.5
Amount Per Serving
Calories from Fat 55
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fiber 0g
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