Bleu de Gex
Bleu de Gex is said to date from the 14th century, when monks from the Dauphiné taught Haut-Jura farmers to make cheese. Its blue mould develops naturally, without piercing. The word “Gex” is stamped on its side.
- Milk: Cow
- Family: Blue
- Origin: Haut-Jura (Ain), France
- Best season: June – October
Ripening
Ripened for at least 3 weeks in a cool cellar.
What to serve it with
Hot potatoes or a pear