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Price: Regular HKD 48

Serving per 100g.

Please select 2 for 200 g, 3 for 300g and specify in the remark part if you wish to receive 1 big piece or several pieces of 100g.




First, Bethmale is undoubtedly the best-known Pyrénées cheese.

First, Originally from Couserans in the county of St Girons, it takes its name from the village where it is made.

Indeed, It is also called “Pyrénées with cow’s milk” or “Oustet”.

Then It is even said that he obtained the favors of Louis VI when he passed through the region in the 12th century.

But it was in the 19th century that Bethmale cheese became most popular. The cheese factories were located not only in Bethmale, but also in Saint-Lary, Luzenac, Rogalle, Saint-Girons and Boussenac. It is one of the rare cow’s cheeses from the Ariège Pyrenees.

Tasting Notes:

First, this cheese looks flat with a thin crust. Slightly streaked, it has a airy dough. You will notice a faint smell of milk on the nose. You will also feel some hay tending towards yellow fruit (pineapple peach when it is more mature). Last, it has a soft dough with a pronounced taste.

Bethmale is above all a fine meal cheese. It will certainly pair best with a Loire wine, white or red.

The production methods of Bethmale

Raw milk is heated to 33°C. Then, after adding rennet (ferment from the stomach of young, unweaned ruminants) and lactic ferments, it is curdled, then cut using a curd slicer into multiple grains the size of a cherry. After brewing for twenty minutes, they are reduced to coffee bean size. Finally, the whey and the curds are separated, which is placed in perforated molds. Left to drain for 24 hours, the fromage blanc is turned 3 to 4 times. It is then salted with coarse salt for 48 hours on all sides. Its maturation period is three to four months in a humid cellar with brushing.




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