The story of Bethmale begins in the 12th century in the Pyrenees mountains, where local farmers began making cheese from the milk of their own herd of cows, and called the cheese "Pyrénées au lait de vache". But soon the number of cheese varieties increased, and the cheese needed its own name. So the cheese began to be called "Bethmale" after the valley where the cheese was made.

Bethmale Chèvre is a modern goat's milk version of this original recipe developed by legendary French affineur, Herve Mons.

The cheese is characterized by its durable orange-colored rind, airy and ivory paste, and sweet flavors of peppery hazelnut and pale stone fruit.

These characteristics develop over six weeks in the caves, during which the cheese is regularly brushed and turned to bring out its sweet, slightly floral essence.

Overall, Bethmale Chevre matures for about four months.