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Bethmale
cheese from Ariège
Also known as oustet, Bethmale was first recorded in the 12th century when it was enjoyed (perhaps enjoyed a little too much) by King Louis VI the Fat. It is a fairly mild, uncooked, pressed table cheese, made from a mix of cow, sheep and goat’s milk in the shape of a small wheel, with rice-sized holes.
Text © Dana Facaros
Image by Thesupermat