Bethmale Vache Chèvre aka "LE GARBET"is a semi-hard, smear-ripened cheese produced in the Ariège region of the French Pyrénées, by the long-standing Fromagerie Jean Faup. Made from a blend of pasteurised cow and goat’s milk, it combines the richness and sweetness of the cow’s milk with the fresh tang of the goat’s milk—offering a refined, balanced mountain cheese that is both comforting and full of character.
Named after the Garbet River, which flows through the lush Pyrenean pastures where the milk is sourced, this cheese is deeply rooted in its regional identity. Its beautiful golden washed rind and smooth ivory paste make it as attractive as it is delicious.
Key Facts
Origin: Midi-Pyénées region, France
Milk: Goat and Cow
Rennet Type: Animal rennet
Style: Semi-hard
Classification: Artisan
Shelf Life: 7-10 days, this product is cut to order
Similar cheeses: Curfew, raclette, tomme de chevre
Details
From a Legacy of Pyrenean Cheesemaking
Fromagerie Jean Faup was established in 1904 in the village of Oust, originally producing Camembert for export to French colonies. By the post-war period, the family reinvented their focus, giving rise to the now-iconic Bethmale-style cheeses. Under the guidance of Didier and Virginie Faup, the creamery remains committed to traditional production, sustainability, and quality over scale.
“Le Garbet” is a testament to this philosophy: produced in small batches, washed and turned during aging, and airfreighted to select shops, ensuring freshness and preserving its delicate balance of flavours.
Flavor and Texture
Texture: Semi-firm, with a smooth, creamy paste and a subtle crumbly edge near the rind. The smear-ripened exterior develops a thin, golden hue, adding visual warmth.
Flavor: Mild and buttery at first, with gentle tanginess from the goat’s milk and nutty, savoury undertones from the cow’s milk. As it matures, it deepens, developing earthy cellar notes, balanced by a lingering, slightly sweet finish.
Aroma: Delicate and earthy, with hints of butter, straw, and a soft alpine mustiness—never overpowering.
Usage and Pairings
Culinary use: Excellent for raclette-style melting, where its creaminess and balanced acidity shine. Also delicious thinly sliced in sandwiches or over roasted vegetables.
Serving: Serve with crusty bread, cured meats, and pickles for a classic Pyrenean table.
Wine pairing: Pairs well with a full-bodied Chardonnay, a dry Chenin Blanc, or a light southern French red such as Pinot Noir or Cinsault.
Dietary
Ingredients: Pasteurised goat and cows milk, salt, cultures, animal rennet.
