Bleu de Gex

1. History

Bleu de Gex originates from the 13th or 14th century when Cistercian or Savoyard monks settled in the Haut-Jura, introducing blue-veined cheese-making techniques at the Abbey of Saint-Claude[1][2][3]. By the 16th century, it was favored by kings like Charles Quint, who made it his favorite[5][9]. Recognized as one of the first cow's milk cheeses with AOC status in 1935, then AOP in 1977, it preserves an ancestral know-how tied to its terroir[1][7].

2. Physical characteristics

This blue-veined cheese is made exclusively from raw milk of Montbéliarde or Simmental French cows, fed on grass and hay without fermented products[2][6]. It features a white powdery rind, a white paste with blue-green veins, and a firm, airy texture[8]. The cylindrical wheels weigh about 5-6 kg, aged at least 21 days on spruce boards in cellars at 6-14°C and 80% humidity[6].

3. Taste profile

Bleu de Gex stands out with its mild and fruity taste, less intense than Roquefort, offering salty, slightly bitter, and creamy notes[1][8]. Its subtle, savory flavor is enhanced by the diverse Jura pasture flora, especially in summer[8]. It is best enjoyed after wiping off the mold, paired with boiled potatoes and a fruity red wine like Beaujolais[8].

4. Production zone and period

Produced exclusively in the Haut-Jura, spanning the departments of Ain (01) and Jura (39) in the Jura massif summits[4][6][7]. All steps, from milk production to aging, occur within this AOP area[7]. The finest examples come from summer when cows graze on flowery meadows[8].

5. Certification

Bleu de Gex Haut-Jura, also known as Bleu de Septmoncel, holds AOC since 1935 and AOP since 1977, ensuring authenticity and terroir linkage[1][5][7]. It is the first cow's milk cheese granted AOC status[7]. This protection enforces strict rules on raw milk, cow breeds, and production methods[2].