WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.
She will be greatly missed.
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| Bethmale
Language: French
Description: A millstone of hard cheese made with cow's milk which was traditionally made with sheep's milk and has a thin, golden rind. It is made on farms and in dairies in and around the Bethmale valley in the Comté de Foix. This cheese is eaten all year round and is made with raw or pastuerised, whole milk and contains 45-50% fat. The curds are uncooked and pressed. It may be found in the following dimensions: 25-40 cm (10-16") diameter x 8-10 cm (4) deep, weighing 3.5-6 kg (8-13 lb). Affinage is from 2-3 months. It has a strong flavour.
Ethnicity: French
Most frequent country: France
Most frequent region: Bethmale in Foix or Ariège in Midi-Pyrénées
Also known as: Aulus, Castillon, Cier de Luchon, Ercé, Ousted, Saint-Lizier
See places: French food and cuisine, Ariège, Foix
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