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Bédigue de Nîmes
One of France’s newest cheeses
You’ll probably have to go to the wonderful Halles in Nîmes to find this cheese, invented by Sylvain Cregut, a native of the Gard. But you’ll have to get there early as it sells out fast.
Bédigue (from the local word for sheep) is a soft cheese sold in a frilly paper casing in a little wooden box. Invented like Le Confiné during lock down in 2020-21, it’s made with local ewe’s milk, salted with sea salt from Aigues-Mortes and aged with sweet Cartagène, then crowned with a pair of Cartagène-soaked sultanas.
Food writer Alexander Lobrano, who is very fond of it, suggests having it for dessert.
Text © Dana Facaros
Image by Alexander Lobrano