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Cheese Description:
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» Bleu de Gex «
The official name of this cheese is Blue du Haut Jura, it is also known by the name of Blue de Septmoncel. The area of production for the cheese are the departments of l’Ain and Jura. This is defined by the AOC of which the cheese became a member in 1986. It is produced only from the Montbéliardes or Pie rouge de l’Est cows that graze on the mountain grasses and wild flowers of the Jura. The cheese has a mild taste that hints of mushrooms, tarragon and fresh milk. The "pâte" of these cheeses is soft and ivory white and evokes the aroma of rich mountain pastures. Immediately after milking, the milk is pressed in the mountain chalets and the curd, lightly salted is placed in mould for 4/5 days prior to maturing which is generally about a month. During "affinage" (maturing) air is inserted with a syringe into the pâte to allow the mould to grow internally. The difference of this cheese from other "blues" is that it is considerably heavier and the taste is less pronounced with a perfumed and slightly bitter savor. The local people eat this cheese with boiled potatoes.
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