Bleu de Gex

Bleu de Gex is a blue cheese from a town only a few kilometers from where we live. Gex is at the base of the Jura Mountains and so the appellation of the cheese is from the "Haut-Jura." Bleu de Gex is made from cow's milk and is great with veal, beef or at the end of a meal paired with older, red wines. When we dine at local restaurants we find Bleu de Gex on the menu. One of my favorites is veal with a cream sauce and Bleu de Gex.

I decided that I should find this cheese in the store and see if I could re-create what I tasted in the restaurants. I also bought crème fraîche and veal and started experimenting. The result was a creamy balance of sweet crème fraîche and acidic blue cheese over the tender veal.

I also tried this cheese in its raw form: just a hard, blue cheese. It really does have a strong, almost acidic bite to it. I prefer its taste balanced in a sauce.

My sister arrives tomorrow from California. What's cooking? A nice cutlet of veal or beef with a Bleu de Gex cream sauce!