Made in the Haut-Jura between the departments of Ain and Jura, mild creamy Bleu de Gex comes exclusively from the raw milk of Montbéliard cows. It’s also known as Bleu du Haut-Jura, Perrachu, Perassu or Bleu de Septmoncel.
The legend goes that a Frère Anselme, a monk from the Abbaye de Chézery-Forens, was making a pilgrimage to the Abbaye de Saint-Claude in 1467, when he got caught in a snowstorm at Moussières and was surrounded by hungry wolves. A peasant rescued him, and in return he gave the secret of making cheese in the style of Bleu du Vercors-Sassenage.
Bleu de Gex was the favourite cheese of Charles V in the 16th century. It is also sold younger than other French blues; AOP since 1977.
Image by Myrabella