Similar cheeses: Curfew, raclette, tomme de chevre
Details
Production Method: Type: Smear-ripened cheese Curd: Lightly pressed Rind: Edible, smear-ripened Usage: Ideal for raclette Appearance: Shape: Typically wheel-shaped Color: Pale ivory with a golden-hued smear-ripened rind Texture: Semi-firm, with a smooth and creamy interior Aroma: Rich and earthy aroma, with hints of butter and nuts Subtle tanginess from the goat's milk, complemented by a savory undertone Taste: Initial impression: Creamy and mild on the palate Flavor profile: Balanced combination of sweet and savory notes Delicate tanginess from the goat's milk, enhanced by the richness of the cow's milk Lingering finish with a pleasant nutty aftertaste Mouthfeel: Texture: Smooth and creamy, with a slight crumbliness Creaminess: Decadently rich and velvety, coating the palate with lusciousness Moisture content: Balanced, ensuring a delightful creaminess without being overly wet Pairing Suggestions: Perfect for melting in a raclette dish, bringing a creamy richness and tangy flavor to the table Serve alongside crusty bread, cured meats, and pickles for a traditional raclette experience Pair with a light-bodied red wine or a crisp white wine to complement its creamy texture and nutty undertones
Additional Notes: Bethmale Vache Chevre "Le Garbet" is a unique cheese crafted by Fromagerie Jean Faup in the picturesque Ariege region of France. Named after the local Garbet river, this cheese embodies the terroir of the Pyrenees mountains, where lush pastures and pristine air contribute to its exceptional flavor. Airfreighted exclusively to select shops, this cheese is a rare treat for cheese enthusiasts seeking a taste of authentic French craftsmanship. Whether enjoyed melted in a raclette or savored on its own, Bethmale Vache Chevre "Le Garbet" is sure to delight with its creamy texture, nuanced flavor, and undeniable charm.
A little history about Fromagerie Jean Faup
In 1904, Jean Faup began producing Camembert in Oust, Pyrénées, aiming for export to French colonies. Three generations later, facing market decline, Jean III reinvented the local cheese, blending tradition with modernization to birth the post-war Pyrénées cheese. In 1977, Didier Lemasson took over, returning to traditional methods and revitalizing Bethmale cheese. Didier's innovations included a mixed milk tomme in 1984 and a pure goat milk tome in 1988. Today, led by Didier and Virginie, Fromagerie Jean Faup preserves tradition, fosters sustainability, and crafts exceptional cheeses.
Dietary
Ingredients: Pasteurised goat and cows milk, salt, cultures, animal rennet.
