Gourmet products local specialties and wines Bethmale

Bethmale, small Bethmale, Cosso, Toudeille, raclette cheeses... These are names that will excite the taste buds of smart gourmets. These cheeses are made from raw cow's milk and pasteurized ewe's or goat's milk from Ariège and particularly from Couserans. The maturing process lasts from 4 to 16 weeks. Sylvie Domenc, since she is 20 years old, is at the head of the cheese dairy and benefits from a solid know-how resulting from a long family tradition of cheese makers.