Bethmale Vache Chevre"Fromagerie Jean Faup"

Buttery and nutty, with a fresh goat-milk lift and a gentle earthy finish.

Also known as Le Garbet, this Pyrenean semi-hard cheese from Fromagerie Jean Faup blends pasteurised cow’s and goat’s milk. The cow’s milk brings roundness and sweetness; the goat’s milk adds freshness and a light tang.

Origin: Ariège, French Pyrénées
Milk: Pasteurised cow’s and goat’s milk
Style: Semi-hard, smear-ripened
Texture: Smooth, creamy and semi-firm
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

The first impression is mild and buttery, followed by the clean tang of goat’s milk, nutty savoury notes and a gentle cellar character from the rind.

Serve at room temperature with bread and charcuterie, or use it as a melting cheese over potatoes and roasted vegetables.

A full-bodied Chardonnay works well with the creamy texture. Dry Chenin Blanc or a light Pinot Noir are also good choices.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Tasmanian Quince Paste · Falwasser Crispbreads

Tomme de Chèvre Brebis – Agour
For another mountain-style cheese with extra freshness from mixed milk.

La Dent du Chat
For a firmer French mountain cheese with deeper alpine character.

Fromagerie Jean Faup has been making cheese in the Ariège since the early twentieth century. Le Garbet takes its name from a local Pyrenean river.

Ingredients: Pasteurised cow’s and goat’s milk, salt, cultures, animal rennet.