Bleu de Gex

Bleu de Gex (French pronunciation: [blø də ʒɛks] ^ⓘ; 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.

It is named after the Pays de Gex, a historical region in what is now France and Switzerland. 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 milder and younger than the majority of French blue cheeses. Each wheel is stamped with the word "Gex".

The exclusive production area for commercial Bleu de Gex cheese was established by a ruling of the Tribunal of Nantua on 26 July 1935. This area extends from Le Grand-Abergement (Ain) to Saint-Laurent-en-Grandvaux (Jura). It was confirmed by a decree on 20 September 1977 and has benefited from PDO (Protected Designation of Origin) status since 21 June 1996.

The Syndicat Interprofessionnel de Défense du Bleu de Gex Haut-Jura, based in Poligny (Jura), brings together producers and processors of this cheese. Additionally, the Confrérie des amateurs du Bleu de Gex, based in Gex (Ain), has been working since 1995 to promote the cheese.

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 cannot be sold legally in the United States.