Bleu de Gex
Bleu de Gex is said to have its roots in cheesemaking done by monks at Saint Claude’s Abbey in the 1200s. Historically, it was left to develop mould naturally, but that was a bit hit and miss, so it is now inoculated with Penicillium roqueforti or Penicillium glaucum.
The rind is rather dry and rough textured when young and the flavour mild, becoming a little moist and more robust as the cheese matures. The cheese is yellowy inside, and semi-firm, with pale blue-green veins.
Origin Haut-Jura, France
Type semi-hard, blue-veined
Milk unpasteurized cow's milk
Texture semi-firm, crumbly
Flavour buttery and rich
Aroma lactic, earthy and floral