I was looking through my digital copy of world cheeses when I came across this it looks a lot like emmental but I don't know about the rind or much else, any ideas?
Too long to post here, but in his book
French Cheeses Patrick Rance goes into the cheese in good detail. 1989 hardcover, pp. 155-157. Basically, a full-fat cheese, mild aroma and taste but very pleasingly soft mouthfeel. When aged, picks up horizontal slits and a deeper character, "hinting at the richer rewards of longer keeping which
have described above."
Elsewhere:
QuoteThe golden-coated, open-textured cheeses are usually described as semi-hard. When aged some of them are indeed that, even very hard (and strong, too); but I love best Bethmale in which succulence suggests youthfulness, while richness of savour shows maturity. Such a happy balance is achieved through a good, unbroken crust and an aerated interior.
Sorry, no recipes for this one!
Thanks might have a look at that article in full :)
You might have a look at this description (http://culturecheesemag.com/cheese-library/Bethmale--Couserans)....
Thankyou hoeklijn that is very helpful from that it looks like it might be a emmental type cheese with a bacterial rind I might have a go soon and see if I can recreate it thanks! :)
Quote from: Matthewcraig on March 19, 2014, 03:59:42 PM
Thankyou hoeklijn that is very helpful from that it looks like it might be a emmental type cheese with a bacterial rind I might have a go soon and see if I can recreate it thanks! :)
Well, I don't think there is any Proprionii involved when I read the description. The holes also don't like as being created by gas, but look like mechanical holes which complies to the description of the pressing....
I wouldn't think emmental, Matthew...as much as a gently pressed semi-soft like a tomme with a higher floc multiplier and a very easy press. Take a look here, for example, one of Lovetree's sheep's milk cheeses, almost entirely under its own weight....curds are gathered and placed in colander, under whey, then set on a draining table, then flipped. And I think that's it. I could be wrong. But here's the cheese:
(https://cheesechickproductions.com/wp-content/uploads/2013/07/Trade-Lake-Cedar09-300x300.jpg)
Drier than your Bethmale, but I think it's the same thing, mechanical openings, perhaps with some diacetyl strain(s) for butter and CO2?
Edit: whoops! Crossed in the mail with hoeklijn. Agreed, that's what I see, as well.
Thankyou now I think about it you are most probably right I will try soon :)