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Bethmale cheese takes its name from the valley where it was originally made in the Pyrenees. Legend has it that it dates back to the Middle Ages, so to find out more we followed Clément who decided to take over the family cheese dairy.
The bethmale with its golden rind and its frank taste is a cheese symbol of Ariège. Le 13 Heures reveals its secrets to you on Tuesday 8 November. His secret: vases raised in the open air, good milk and family know-how. The preparation begins in an old mill converted into a cheese dairy. Clément Gimbrède, co-manager of the Moulin gourmand cheese dairy, first molds his cheese. The young 30-year-old cheese maker is still in training.
A manual production
He has just taken over the family business after studying in the food industry. It takes decades to get the hang of it, because at home, “everything is manual, [ils] hand-chill, hand-mold, making manufacturing depend on days and seasons.” A practice inherited from his grandfather Claude Gimbrède, founder of the cheese dairy, who at the age of 86 is never far away to observe and supervise. The passion for cheese is transmitted among the Gimbrèdes, from generation to generation.