Bleu de Gex
|Bleu de Gex|
|Other names||Bleu de Haut-Jura, Bleu de Septmoncel|
|Country of origin||France|
|Source of milk||cows|
|Texture||dense and creamy|
|Related media on Wikimedia Commons|
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. To meet Appellation d'Origine Contrôlée guidelines, it must contain only the milk of Montbéliard cows. It is flavorful and stronger than the majority of French blue cheeses. Each wheel is stamped with the word "Gex".
- "Bleu de gex cheese". Gourmet-Food.com. Archived from the original on 2009-07-18. Retrieved 2009-12-20.
- "Fromages.com - The Best of French Cheeses - bleu Gex".
- Fletcher, Janet (7 January 2011). "Gex marks the spot – a creamy blue from France (sfgate.com)". The San Francisco Chronicle.
- Iburg, Anne (2004). Dumont's Lexicon of Cheese. REBO publishers. ISBN 90-366-1689-1.