Herve Mons Bethmale Chèvre

$48.00 / Lbprice is $48.00 by Lb

Pasteurized
Animal Rennet
Age: 5 Months
Goat Milk
by Herve Mons
France

Approachable
Adventurous
Soft
Hard

Bethmale is typically made with cow's milk, but legendary French affineur Hervé Mons crafts his Bethmale Chèvre with goat’s milk. He ages the tomme-style wheels in his caves until they emerge with a recognizable orange rind, supple ivory paste, and sweet, mild flavor profile that combines spiced hazelnuts and stone fruit. Light and floral, this cheese is a natural pairing with honey—try it with a drizzle of Northwoods Apiaries Knotweed Honey or a slice of Red Bee Honey Comb.

“This is such a unique take on a farmer's tomme since it is made with goat’s milk. It's sweet and pleasant enough to serve as the side piece to my favorite Murray's pairings like Prosciutto di Parma & Spicy Marcona Almonds. It’s also a great melting cheese--I usually take the same pairing ingredients and make little open-faced sandwiches on slices of crusty baguette and just pop it under the broiler for a minute or two!”

Murray’s National Team – New York, NY

Pasteurized Goat's Milk, Cheese Culture, Salt, Rennet, lysozyme

Allergens: Eggs, Milk

Bethmale is a traditional style of cheese made in the Pyrenees mountains.
It’s named for the village where it was born, in the Couserans region of the Comte de Foix.
Its origins date back to 12th-century France, when it is said that Louis VI tasted it during a visit to the region.
Traditionally, Bethmale is made with cow’s milk, but affineur Hervé Mons makes his Bethmale Chèvre with goat’s milk.

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

Mons Fromager is one of the most well-known cheese producers in the world.
Hubert Mons and his wife began to sell cheeses in the Roannaise region of France in 1964, and in 1983 their eldest son Hervé helped to grow the business by setting up a point of sale in the heart of Paris.
Hervé, who had studied under the best Parisian cheesemakers, helped Mons become the world-renowned operation it is today.
Currently, they select and age cheese from across France and collaborate internationally with more than ten countries--specifically the U.S., Japan, and other European countries.
Hervé himself still travels through France in search of the best products, with an emphasis on traditional artisanal craftsmanship.
Their selection includes over 250 cheeses, and the Mons operation includes refining sites, an international training center, and a dairy production unit.
Mons is also famous for their cheese caves, the most famous of which is an 180m railway tunnel that Hervé Mons converted into a cheese aging facility in 2009.
Hervé Mons was instrumental in helping Murray’s design our original cheese caves at 254 Bleecker Street, which were modeled after his own.