Bethmale cheese is from the Pyrénées mountains of Southern France. The flavor of Bethmale is both tangy and spicy yet still mild. It is semi-soft, uncooked cheese with a pressed curd and a few pea-sized holes. The rind is naturally formed when it is brushed and turned for two to three months which hardens the exterior and forms the rind. You can find goat, cow and mixed milk versions of this cheese. Each has its unique character.
Serve Bethmale with ham, olives, almonds and rustic bread. This cheese melts well too so you can use it for sandwiches or casseroles. As always, you should allow this cheese to warm up before serving.
Grenache Noir, Languedoc Syrah, Mourvedre or try a light red or sweet white wine.
This is not a cheese you'd find in many grocery stores. Look for it in a good cheese shop. Whole Foods may have it. You can purchase it online at Amazon.com: Bethmale Vache Lait Cru