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Bleu de Gex
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 passes 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 U.S. 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're ready to eat it. Bleu de Gex is made with full-fat 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 Beaujolais, a strong Burgundy, or a Cotes du Rhone. Because it is more supple and less creamy than other blues, it also makes a good salad cheese.
Made from pasteurized cow's milk.
Whole form is 17.5 lbs.
We cut and wrap this item by the 1/2 pound.
Please contact us if you would like to purchase the whole form.