Bethmale
How beautiful and strong this Pyrenean cheese whose rind speckled sometimes imperfect, rough refers us to what makes the most majestic: the farm cheese production. Cow milk cheese, this method of transformation is not the most common in his case but I invite you to compare with industrial cheese. You will feel the complexity of straw flavors, salt and even leather, dare I say.
It is soft, suave and often ends up leaving a tingling on the tongue. To fully enjoy it, you have chambering it half hour before serving, like most cheeses. At that time it will reveal its smothness and handsome aroma. It is manufactured in the form of a grinding wheel with convex bead. When cut, seen tiny holes in the dough, indicating a propionic acid fermentation during refining. Enjoy it with a red wine of character, perhaps a Cothe du Rhone or a Cahors ...
