« Bleu de Gex Haut Jura » is a protected designation of origin for a French cheese made in Haut-Jura high plateaux, in the departments of Ain and Jura. This designation is labelled with a AOC since 1977 and an AOP designation since 2008.
It is a soft blue cheese. The word “Gex” is imprinted on the crust. The monks from St-Claude abbey have been making it since the 13th century.
It is produced thanks to 48 breeders, and 4 cheese dairies: Chézery-Forens (Ain), Lajoux (Jura), Les Moussières (Jura), and Villard-Saint-Sauveur (Jura). The total annual production is about 558 tons.
It is an unpasteurized milk cheese made with cow milk from the Montbéliard or Simmental cows. The dough is not pressed and not cooked. Each cheese weighs around 7,5kg.
It is best from May to July, but also from April to November, after two months maturing.