 | Description: Cows graze in the pastures of the Jura Mountains in Comte 6,000 ft. above sea level. Here, they munch on mountain grass and flowers that give their milk a distinct flavor reminiscent of mushroom and tarragon flavors. The mould of the mountain grass and flowers traditionally passed into their milk. This milk is used to produce Bleu de Gex. The mould in the milk used to be enough to create a blue cheese, but today they help it along a little by adding some penicillium roqueforti to the milk. It still retains its beefy, fruity flavor, evenly marbled with pale green mould. Aged one to three months, Bleu de Gex can be difficult to find in the US. An unusual blue, it is formed into a large flat wheel with the rind forming naturally with a white, powder-like mould that can be wiped off when you want to eat it. Bleu de Gex is made with full fat unpasteurized cow’s milk in farmhouse cooperatives. Bleu de Gex was designated an AOC cheese in France in 1977. It is traditionally eaten on boiled potatoes, but also makes an excellent table cheese paired with a young Beujolais, a strong Burgundy, or a Cote du Rhone. Because it is more supple and less creamy than other blues, it also makes a good salad cheese. Made from unpasteurized cow's milk.
Provided by igourmet.com
Type of Milk: Cow
Where is it Produced: France
Wine Pairings:
| Cote du Rhone: Black fruits and wet stone flavors of the Cote du Rhone pair well with the richness and mild salt of the blue cheese
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Current Price at igourmet.com: $ 0.00 |
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