Bleu de Gex

France, Haut Jura

Sharp natural threads of blue veins work their way through the creamy slightly crumbly paté. The crust is rather dry and rough textured when young, becoming a little moist as the cheese matures. Partners the lovely alpine style Gruyere cheeses well and can be added to fondue with great success. The best time for this cheese to be enjoyed is between March-July.

• Weight: Approx 5400g
• Fat: 45.0%
• Colour: Blue
• Rind: Natural