Dating back to the 13th century, this blue-veined cheese is made from the raw milk of Montbéliard cows.
A PDO cheese for 25 years!
Bleu de Gex Haut-Jura has had a Protected Designation of Origin since 1996. The specifications are very precise and must be scrupulously respected by the 4 workshops that make this cheese, which produce around 550 tonnes a year.
There are 10 key points to bear in mind. We’ve selected two of them for you:
- The word “Gex” must be debossed during the manufacturing process.
- The white to ivory-coloured paste is marbled with fairly paleblue-green mould , well distributed throughout the mass. It is soft and very slightly crumbly. Its taste is mild and light, with a hint of salt and bitterness. Bleu de Gex develops milky, slightly vanilla or spicy-fresh aromas, mixed with hints of mushroom.
The last cheese dairy in the Pays de Gex
In the Pays de Gex, there is only one factory left: the Abbaye cheese dairy in Chézery-Forens, in the Valserine valley. This cooperative also makes Comté, Tomme de l’Ain, butter, cream and fromage blanc. And, of course, milk is available to buy.
The abbey’s Bleu de Gex has won several awards: at the Concours Interprofessionnel du Bleu de Gex (gold medal in 2017 and 2018, bronze medal in 2019) and at the Concours Général Agricole in Paris (bronze medal in 2016 and 2018).
The dairy normally has a gallery where you can watch the cheese being made in the morning. A video is also available to visitors in this gallery. Access is currently not possible.
Get cooking
What we love about Bleu de Gex is the moment you taste it! So here are a few recipe suggestions just for you!
Bleu de Gex in its simplest form, as a raclette!
We always think of buying traditional raclette, but why not try Bleu de Gex? It melts really well and it’s excellent too! Place the melted tench on top of steamed firm-fleshed potatoes and serve with traditional Lélex charcuterie (dried meat from Lélex, sausage, dry sausage, white ham) and pickled onions…. you’ll be telling me! And if you want to add a little lightness to your dish, serve with baby vegetables (blanched cauliflower and raw mushrooms).
After raclette, another winter essential: fondue!
Purists will appreciate a 100% Bleu de Gex fondue, but you can also make a half-and-half fondue: 50% Bleu de Gex and 50% Comté. All that’s left to do is dip your (slightly stale) piece of bread into the fondue pot. A salad, a few slices of local charcuterie and a glass of organic white wine from Challex will round off your Gex fondue!
Cheese goes very well with raw vegetables: here’s a local salad.
All you have to do is mix all the ingredients together: salad, diced Bleu de Gex cheese, tomatoes, eggs, walnuts, smoked ham, etc. and serve with a walnut oil vinaigrette. You can dress your Gessienne salad with your favourite vegetables, depending on the season.
Find more recipe ideas in Le carnet de recettes de la confrérie des amateurs du Bleu de Gex, on sale at the Pays de Gex Tourist Office (€10) and on the website www.bleu-de-gex.com.
After indulging in these tasty winter dishes, we suggest you go walking, snowshoeing or skiing to burn off the calories!
Where can you buy your Bleu de Gex?
We’re sharing our best addresses with you!
- La fromagerie de l’abbaye in Chézery-Forens, of course! If you don’t live in the region, you can order from the online shop. And have it delivered by Chronofresh (not included).
- The Michelin cheese dairy in Ferney-Voltaire, Grilly and Segny
- The 3 little farmers at Farges
- On the markets: Ferney-Voltaire, Thoiry, Divonne-les-Bains
It's great to talk about Bleu de Gex, but it's even better to eat it!
Thematics
