| BLEU DE GEX OR BLEU DU
HAUT JURA |
 Description:
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. History tells us that when the Dauphiné region was
claimed by France in 1349 certain peasants of this region left and found a new
living in the valley of the Haut Jura. There they developed from cows milk a
blue moulded cheese. Previously the region had been dominated by sheep and goat
cheese. In this endeavour we are told that the Bishop of the abbey at
Saint-Claude encouraged them. 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 which
graze on these mountains.
Texture:
The rind is very fine and
yellowish. The ivory white dough has evenly distributed greeny- blue veins. The
pate is creamy, almost crumbly when touched.
Taste:
Although the smell is faint, this
cheese is characterised by its nutty taste. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1977 |
| Weight |
 |
7500 g |
| Affinage |
 |
2 to 5 months |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with veins of
blue mould |
|
