Bethmale Chevre *Third of a Pound*

Bethmale Chevre, Third of a Pound

Delight in the unique flavors of Bethmale Chevre. The best known washed rind cheese of the Pyrenees, named for the village in the Couserans where it is made, from unpasteurized goat's milk.

Why you'll love it

• Pyrenees washed rind — a mountain cheese from the Couserans region, in the French Pyrenees.
• Raw goat's milk — made with unpasteurized goat's milk, which gives it more depth than most pasteurized goat cheeses.
• Semi hard, pressed curd — uncooked and pressed, with a few pea sized holes scattered through the paste.
• Tangy but mild — the flavor is tangy and a little spicy at the edges, yet mild enough to eat in quantity.
• Two to three months of rind care — the natural rind is brushed and turned for two to three months while the cheese hardens.

How to enjoy Slice it thin with bread, or grate it over potatoes and let it melt. A dry white from the southwest or a light red works, and it is good with honey and walnuts.

A mountain goat cheese with a rind that has been worked by hand, and a flavor that is more interesting than it is aggressive.