Bleu de Gex Cheese

A blue cheese with a delicate parsley savor, produced in the Haut-Jura area, where exceptionnally varied flora give the milk of the montbeliarde cows a unique flavor. It is made by hand, using the same traditional method developed by the monks of St-Claude in the 13th century. The maturing process takes 3 weeks during which it acquires its distinctive ivory and pale blue color. It differs from other blue cheeses by its milder yet more savory taste.
It can be used in many recipes such as pie, gravy and the famous Raclette Jurassienne.