brochure newsletter

Bleu de gex




Also known as Bleu du Haut-Jura or Bleu de Septmoncel



France - Franche Comté


Cow's milk blue cheese, made from unpasteurised milk.  Soft; slightly pressed curd; natural brushed inedible rind.


Fat content:




The areas of production for this cheese are the departments of l'Ain and Jura; this is defined by the AOC, of which the cheese became a member in 1986. History tells us that when the Dauphiné region was claimed by France in 1349 certain peasants residents of this region left and found a new living in the valley of the Haut Jura. There they developed from cow's milk a blue moulded cheese, where previously the region had been dominated by sheep and goat cheese. The Bishop of the abbey at Saint-Claude encouraged them In this endeavour. In the 16th Century the Blue de Gex was the cheese of choice for Charles Quint, the owner of the Franche-Comte. The Blue de Gex today is still produced in the small mountain dairies that employ the traditional methods that have been handed down from the 14th century. It is produced only from the Montbeliardes or Pie rouge de l'Est cows that graze on these mountains.



Dry, pebbled, grayish-beige rind; yellowish-ivory paste with liberal, light blue veining; gently saline, with a nutty, fruity slightly piquant flavour; creamy texture.


Related Cheeses

Fourme d'Ambert.


Appropriate Wines

Young, fruity reds, such as cru Beaujolais or stronger reds, such as Burgundy, Cotes-du-Rhone.


Bottom line

A divinely gentle blue cheese.