Gabietou Cheese

Gabietou, from the Pyrenees region of France, is a semi-soft, washed-rind cheese made from a blend of raw cow’s and sheep’s milk. Aged 3–5 months, it’s gently washed in a brine of water and salt to develop its thin orange-brown rind and subtle aroma. The texture is smooth, supple, and almost pudgy to the touch, while the flavor is complex—smoky, nutty, and faintly sweet, with lingering hints of roasted peanuts and fruit near the rind. Master affineur Hervé Mons ages this cheese for four months, producing a well-balanced wheel that’s rich yet refined, rustic yet polished.

Gabietou shines on a cheese board paired with rustic breads, nuts, or stone fruit, but it’s also a wonderful melter—perfect for grilled cheese, gratins, or over roasted vegetables. Its washed rind provides just enough earthiness to complement the creaminess of the paste without overpowering it.

Hervé Mons, one of France’s most respected affineurs, carefully selects and matures his cheeses in natural caves near Lyon, where humidity and temperature are perfectly regulated. His approach to affinage—hands-on, sensory, and deeply rooted in tradition—has earned his name a place among the greats in French cheesemaking. With Gabietou, Mons brings the pastoral character of the Pyrenees to tables around the world.

• Pairings: Belgian-style dubbel, amber ale, Pinot Gris, Côtes du Rhône, dry rosé, Chardonnay