In the Cul de Poule culinary podcast, chef Éloïse Monziès revisits a great classic with a recipe that’s as delicious as it is comforting: a risotto of small spelt with Bleu de Gex served with crunchy vegetables.
A great way to rediscover this emblematic Pays de Gex cheese.
Bleu de Gex, an emblematic cheese from the Jura to rediscover
Produced for centuries in the Jura mountains, Bleu de Gex PDO is one of the oldest French cheeses with a protected designation of origin. Made from raw cow’s milk, it is distinguished by its delicately marbled ivory pâte and its mild flavour, which is much more subtle than that of many other blue cheeses.
In the Pays de Gex, it is an integral part of the local heritage. Bleu de Gex is made at the Fromagerie de l’Abbaye in Chézery-Forens. This cheese dairy perpetuates traditional know-how and helps to keep alive a production deeply rooted in the region.
And yet, despite its history and unique character, Bleu de Gex is still a relatively unknown cheese compared to other great French cheeses. It’s an emblematic local product that deserves a place of honour in simple, creative, seasonal cuisine.
A local, gourmet recipe dreamed up by chef Éloïse Monziès
For this episode of the Cul de Poule podcast, chef Éloïse Monziès offers an original take on the traditional risotto by replacing the rice with small spelt, a rustic cereal with a slightly nutty flavour.
Combined with Bleu de Gex, spring vegetables and walnuts, the result is melting, balanced and full of texture.
An accessible recipe that proves it’s possible to cook local simply… and with great taste.
The main ingredients of the recipe
Serves 4
To make this small spelt risotto with Bleu de Gex, you will need :
- 250 g small spelt, soaked in cold water for at least 1 hour or the day before
- 40 g GEX butter
- 3 medium-sized onions
- 200g carrots
- 300g peas or 100g shelled peas
- 100 g white wine
- 800 mL vegetable stock
- 200g of Bleu de GEX
- 20cL GEX raw cream
- 1 bunch chopped parsley + a few sprigs for garnishing
- 100g walnuts
- salt and freshly ground pepper
Listen to the full recipe in the Cul de Poule podcast 🎙️
Would you like to cook this recipe at home?
Watch the full episode of the Cul de Poule podcast with chef Éloïse Monziès here
Through this collaboration with the Cul de Poule podcast, Pays de Gex – Monts Jura aims to highlight local producers, the region’s expertise and the specialities that play a key role in its identity.
Because here, you can discover the landscapes as much on the trails… as over a fine meal.
Thematics
