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Fort de Béthune
fermented cheese
An essential calorie-packed snack for local miners in the 19th-century, Fort de Béthune is a soft, stinky fermented cheese with a vague ammonia scent, a fromage à pâte fondue made of bits of Maroilles mixed with white wine, eau-de-vie, cumin, pepper and butter aged in jugs.
Its nicknames are vieux puant or puant macéré (’Old Stinky’ or ‘Old Macerated Stinky’).
Text © Dana Facaros
Image by Silar