Bethmale ( FR. Bethmale ) - undigested pressed French cheese made from cow's milk. It is produced in the Southern Pyrenees , in the village of Betmal ( Ariege department). Probably the mildest among traditional Pyrenean cheeses made from cow's milk [1] .
| Betmal | |
|---|---|
| fr. Bethmale | |
 | |
| Country of origin | France |
| City, region | Ariege |
| Milk | cow |
| Pasteurized | not |
| Texture | pressed uncooked |
| Ripening time | Aug. Sept |
Content
History
According to local legend, cheese was made during the Arab conquest of the Iberian Peninsula .
Manufacturing
Betmal Production
Cheese is made from cow's milk. The time for cheese to ripen is August and September, although it can be made from April to November. The cheese head is cleaned daily, due to which it forms a reddish crust.
Description
The average weight of a cheese head is about 4.5 kg. Cheese has a slightly sweet and sour taste. The best wines for Betmal are red, for example, Fronton , or white .
Notes
- β French Cheeses: An Illustrated Encyclopedia, 2003 , p. 220.
Literature
- Masui K. , Yamada T. French cheeses: an illustrated encyclical. = [French Cheeses] / Kazuko Masui, Tomoko Yamada; entry next J. Robuchon ; per. from English: S. Sapronov ; photo by J. Maruyama . - SPb. : Publ. Neva House, 2003. - P. 220. - (A Dorling Kindersley Book). - ISBN 5-7654-2333-7 .
Links
- Le Bethmale (Fr.) . Date of treatment August 11, 2011. Archived April 21, 2012.