Bleu de Gex Haut Jura Organic PDO
This dairy was founded in 1907 by Jules-Charles Arnaud, Jean-Charles Arnaud’s grandfather. For over 110 years, the dairy has been collecting and traditionally ripening white Comtés, currently produced in 30 dairy plants called “fruitiere”. Fromageries Arnaud has built its development and reputation by constantly seeking to improve the quality of its cheeses and by developing close relationships with its 400 milk farmers. It was the very first one to internationally introduce extra matured Comtés (over 10 months). Today Fromageries Arnaud is one of the last 100% dairies from Jura and 100% family-owned company.
Located near Lons-le-Saunier, in Poligny (town known as the Comté capital), Fromageries Arnaud is the most awarded French company by the Paris Concours General Agricole since its creation. The prize list is such an extent that only Gold medals are allowed to be displayed in the meeting room.
Fromageries Arnaud is specialized in the production and maturation of raw milk cheeses from the Jura massif, including AOP/ PDO Comté, Morbier, Mont d’Or and Bleu de Gex Haut-Jura. The dairy’s reputation was built from the remakable quality of its extra-matured Comtés. Their ancestral know-how has now been passed down to the third generation, a legacy today carried by Jean Charles Arnaud.
Bleu de Gex is an authentic and traditional cheese from Haut-Jura mountains which is a semi-soft, blue, uncooked and unpressed cheese made from raw (unpasteurised) organic cow’s milk cheese. It has been produced in the Jura and Ain regions since the 14th century which is now a PDO area and has also been awarded the AOP. The aromas and flavours are relatively mild with well-defined fruity (vanilla), nutty and mushroomy characters. It has a sharp, slightly bitter, but not overpowering taste. The paste, white to ivory in colour, is soft, marbled with fairly pale blue-green mould, which is well distributed throughout the mass. The shape of the wheel is cylindrical in shape with a slightly convex heel, weighing 6 to 9kg.
Serving and Cooking Suggestions
- goes well with a fruity red wine from the region such as a Beaujolais or a Burgundy also an aged Cote du Rhone
- traditional on boiled potatoes but also as a table cheese
- crumbled on a tossed salad or added directly to your freshly made vinaigrette
Ingredients: raw organic cow milk, salt, starter culture, rennet, penicillium roqueforti
Allergens: milk protein
Nutritional value: per 100g
Energy 1524kJ / 364kcal
Average Wheel Weight: 6.8kg