Bleu de Gex is just one of the iconic cheeses of the Jura Mountains, but it has a place all its own on the local cheeseboard. Protected by two PDO certifications (an AOC and an AOP), it is still produced through the traditional methods used by the cheesemakers of yesteryear. Here we tell you the story behind it and what makes it so special, as well as where to buy it, how to enjoy it, and even how to cook with it!

Le bleu de Gex ou bleu du Haut-Jura
Sonia Chatelain - BFC Tourisme
Blue cheese from the mountains

A traditional cheese with a subtle taste

Bleu de Gex, also known as Bleu du Haut-Jura, or Bleu de Septmoncel, is without a doubt the perfect cheese for those who prefer mild-tasting varieties. Despite being blue-veined, it has a medium flavour that's slightly fruity with hints of vanilla and spices, as well as mushroom. A pure delight!

Produced in the highest villages of the Upper Valleys of the Jura mountains, in a small region that straddles the boundary between the departments of Ain and Jura, Bleu de Gex enjoys the two-fold protection of an AOC and an AOP (PDOs).

Its traditional production process follows strict specifications that protect the ancient craftsmanship and techniques perpetuated by Jura's cheesemakers and ensure the quality of the product:

- cows fed only on grass or hay,
- minimum grazing area of 1 hectare per animal,
- specific breeds of cow: Monbéliarde or Simmental,
- the word "Gex" indented into the cheese rind,
- and other items relating to milk temperature, coagulation method, storage time of milk waiting to be processed, maturing time and place, etc.

Did you know?

As a point of interest

The history of Bleu de Gex dates back to the 13th century when the Savoy monks settling in Upper Jura brought with them the techniques for making blue-veined cheese. Bleu de Gex was born! The story goes that it was the favourite cheese of Charles Quint when he reigned over the region.

Pique-nique de spécialités régionales au dessus du lac de Vouglans
Elisa Detrez et Maxime Coquard - Bestjobers
A cheese of many facets

How to eat it ?

Like all cheeses, Bleu de Gex is traditionally enjoyed at the end of a meal. But it's also delicious in a gratin, as a raclette, or in a combined sweet-and-savoury dish.

Succumb to the temptation of

  • pear and Bleu de Gex tart,
  • Bleu de Gex puff pastries,
  • or even trout fillet with Bleu de Gex. Just click here to see the recipes...

Recipes on the website of the Bleu de Gex Dairy Syndicate

The other land of cheese

Bleu de Gex, Comté, Mont d'Or, Morbier… the mountains of Jura propose a well-stocked cheeseboard! Don't hesitate to try them all.

En résumé