At the end of the milking, the milk is trapped in mountain chalets or in Fruitière. The curd is placed in wooden moulds, the "cuveaux" in which it remains 4 to 6 days to be slowly salted and then unmould for refining. It differs from the other bruises first of all by its much heavier weight, but also by its taste clearly less forced, but more fragrant flavor and slightly bitter.
Cow’s milk. The official name of Bleu de Gex, also known as Bleu de Septmoncel and "Bleu du Haut Jura". The production area for this cheese is located in the departments of Ain and Jura, defined by the AOC obtained in 1986.
The handcrafted Bleu de Gex is still produced in small mountain dairies according to the traditional methods used in the thirteenth century. It is made exclusively from the milk of cows Montbéliardes or Pie Rouge de l'Est, feeding on herbages rich in flowers and grasses that are found in the flavors of Bleu de Gex.
At the end of the milking, the milk is trapped in mountain chalets or Fruitière. The curd is placed in wooden moulds, the "cuveaux" in which it remains 4 to 6 days to be slowly salted and then unmould for refining. It differs from the other bruises first of all by its much heavier weight, but also by its taste clearly less forced, but more fragrant flavor and slightly bitter.
Tasting: raw, in salad, fondue nantuatienne, croustade or with potatoes in water
Appearance: To be at the top of its taste, the Bleu de Gex must have a firm, fine, dry and yellowish crust, slightly floury, following the brushing that it undergoes. The rather pale greenish blue veins that tie its soft ivory-white paste give it a subtle taste of humid cellar. 50% fat.
Best Buying Season: Summer and Autumn
Dimensions: 30 cm diameter, 8-9 cm thick convex heel disc
Weight: from 5 to 6 kg
