French cheese Bleu de Gex Other names| Bleu de Haut-Jura, Bleu de Septmoncel Country of origin| France Region| Jura Source of milk| cows Texture| dense and creamy[1] Related media on Wikimedia Commons Bleu de Gex (also Bleu du Haut-Jura or Bleu de Septmoncel) is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France.[2] It is named after the Pays de Gex. During production, Penicillium roqueforti mold is introduced and the unwashed curds are loosely packed. It is then aged for at least three weeks.[3] To meet Appellation d'Origine Contrôlée guidelines, it must contain only the milk of Montbéliard cows. It is milder and younger than the majority of French blue cheeses. Each wheel is stamped with the word "Gex".[4] Due to changes made in November 2004 to the official U.S. definition of "soft cheese", and the requirement that such cheeses from France must be made with pasteurized milk in French-certified plants, Bleu de Gex can not be sold legally in the United States.[5] ## See also[edit] * List of cheeses ## References[edit] 1. ^ "Bleu de gex cheese". Gourmet-Food.com. Archived from the original on 2009-07-18. Retrieved 2009-12-20. 2. ^ "Fromages.com - The Best of French Cheeses - bleu Gex". 3. ^ Fletcher, Janet (7 January 2011). "Gex marks the spot – a creamy blue from France (sfgate.com)". The San Francisco Chronicle. 4. ^ Iburg, Anne (2004). Dumont's Lexicon of Cheese. REBO publishers. ISBN 90-366-1689-1. 5. ^ Fletcher, Janet (4 May 2005). "French cheeses fall victim to import rules". SFGate. Retrieved 22 March 2021. * v * t * e French cheeses AOC| * Abondance * Banon * Beaufort * Bleu d'Auvergne * Bleu de Gex * Bleu des Causses * Bleu du Vercors-Sassenage * Brie de Meaux * Brie de Melun * Brocciu * Camembert * Cantal * Chabichou * Chaource * Chevrotin * Comté * Coulommiers * Crottin de Chavignol * Fourme d'Ambert * Fourme de Montbrison * Laguiole * Langres * Livarot * Maroilles * Mont d’Or * Morbier * Munster * Mâconnais * Neufchâtel * Ossau-Iraty * Picodon * Pont-l'Évêque * Pouligny-saint-pierre * Pélardon * Reblochon * Rigotte de Condrieu * Rocamadour * Roquefort * Saint-Nectaire * Sainte-Maure de Touraine * Salers * Valençay * Époisses Non-AOC varieties| * Abbaye de Tamié * Baguette laonnaise * Bleu de Bresse * Brie * Brillat-Savarin * Cabécou * Cancoillotte * Carré de l'Est * Chaumes * Clochette * Délice d'Argental * Délice de Bourgogne * Etorki * Explorateur * Faisselle * Fromage blanc * Gaperon * Metton * Mimolette * Mont des Cats * Mottin charentais * Olivet cendré * Port Salut * Raclette * Rochebaron * Saint Agur Blue * Saint-Félicien * Saint-Marcellin * Saint-Paulin * Tomme de Savoie * Vacherin * Vieux-Boulogne * Édel de Cléron * v * t * e Blue cheeses List of blue cheeses * Ädelost * Aura * Abbey Blue Brie * Bellingham Blue * Bleu Bénédictin * Bleu de Bresse * Bleu des Causses * Bleu d'Auvergne * Bleu de Gex * Bleu du Vercors-Sassenage * Bleuchâtel * Blue Castello * Buxton Blue * Cabrales cheese * Cambozola * Cashel Blue * Cheshire cheese * Cornish Blue * Crozier Blue * Danish Blue * Dolcelatte * Dorset Blue Vinney * Dovedale * Dragon's Breath Blue * Fourme d'Ambert * Fourme de Montbrison * Gamalost * Gorgonzola * Grinzola * Kraftkar * Lanark Blue * Lymeswold cheese * Maytag Blue cheese * Norbury Blue * Oxford Blue * Picón Bejes-Tresviso * Rokpol * Roquefort * Saint Agur Blue * Shropshire Blue * Stichelton * Stilton cheese * Valdeón cheese *[v]: View this template *[t]: Discuss this template *[e]: Edit this template