Cheeses of Ariège: discovering the Pyrenean terroir

Ariège is a land of cheese. For centuries, the shepherds and farmers of the Ariège Pyrénées have transformed the milk of their flocks into characterful cheeses that rank among the finest in France. Cow's, sheep's, goat's or mixed-milk cheeses, aged in mountain cellars or artisan dairies, they tell the story of a terroir and of skills passed down from generation to generation.

Bethmale: the king of Ariège cheeses

Bethmale cheese is without doubt the most famous cheese from Ariège. Originating in the Bethmale valley, in the Couserans, it is an uncooked pressed-curd cheese, traditionally made from raw cow's milk (sometimes blended with goat's milk). Its orange rind conceals a supple, melt-in-the-mouth paste with a frank, fruity flavour, lightly pungent. It can be enjoyed equally well at the end of a meal or in cooking, melted in a mountain-style raclette.

Moulis: cheesemaking excellence

Moulis cheese is another jewel of Ariège cheesemaking. Produced in the village of Moulis, in the Couserans, this uncooked pressed-curd cheese is made from raw cow's milk. Its ageing of several months in a cellar gives it a golden paste and a subtle flavour, both mild and full-bodied depending on the length of ageing. The Moulis dairy is open to visitors: check opening times on-site.

Mountain tommes and sheep's milk cheeses

Beyond Bethmale and Moulis, Ariège is full of small producers making artisanal mountain tommes. Sheep's milk cheeses from the summer pastures, creamy fresh goat's cheeses, tommes aged in caves... Each valley has its own specialities, each producer their own recipe. These cheeses can be found at local markets, on farms and in fine food shops across the region.

• Bethmale: pressed cow's milk curd, fruity and pungent flavour
• Moulis: pressed cow's milk curd, long cave-aged
• Pyrenean sheep's milk tommes: mild, nutty flavour
• Fresh goat's milk cheeses: creamy and tangy
• Mixed cow-sheep cheeses: typical of Ariège valleys
• Bamalou: blue-veined cheese, Pyrenean blue-style

Where to discover the cheeses of Ariège?

The best place to discover Ariège cheeses remains the producers' markets. The Mirepoix market (on Mondays, 5 minutes from Domaine de la Trille) always features local cheesemakers' stalls. The markets in Foix, Saint-Girons and Tarascon-sur-Ariège are also excellent discovery points. Some dairies open their doors to visitors for tastings and workshop tours: ask at the tourist office.

The Ariège cheese route

For cheese lovers, a "cheese route" day out is an excellent programme. From Domaine de la Trille, you can drive up the Couserans valleys towards Moulis and Bethmale, stopping at farm producers along the way. The agricultural ecomuseum at Alzen (approximately 40 minutes from the Domaine) also allows you to understand the history of livestock farming and agriculture in the Ariège Pyrénées.

At Domaine de la Trille, Florence and Benoît, Limousin cattle farmers certified HVE level 3 and labelled Bienvenue à la Ferme, know the region's producers well and can point you towards the best addresses to suit your tastes.