Bleu du Haut-Jura cheese

Bleu du Haut-Jura cheese . French cheese from the high Jura plateaus on horseback between the departments of Ain (01) and Jura (39), Franco-Comté region. This cheese is also called bleu de Septmoncel or bleu du Haut-Jura. Benefits from an AOC from 20 of September of 1977 , having protected designation of origin at European level by Regulation (EC) No 1107/96 of December to June of 1996 , as “Bleu du Haut-Jura , from Gex, from Septmoncel ».

Summary

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  • 1 History
  • 2 Elaboration
  • 3 Features
  • 4 Sources

History

The monks of Saint-Claude Abbey (in the Upper Jura ) already made it in the 13th century . These monks came from Delfinado and brought with them the techniques of making blue cheese .

Elaboration

Dry salting, which is done over several days, as in the past, gives the rind and cheese their special texture. It is left to mature for at least 3 weeks, although it is normally 2-3 months. During refining, air is inserted with a syringe into the paste to allow mold to grow internally. Production: 498 tons in 1998 (-3.86% compared to 1996) of which 100% is raw milk. It is legally mandatory to show the INAO logo and acronym, the phrase ‘Appellation d’Origine Contrôlée’ and the name of the cheese. The word “Gex” is embossed on the bark.

features

It is shaped like a bar with flat surfaces and generally convex ends and an average weight of 7.5 kg. It is a sweet blue cheese . It is a cheese milk of cow montbéliarde or race simmental , or Pie rouge de l’Est, which have grazed in the mountains of the Jura, taking grass and wildflowers, which makes the milk has a peculiar taste, a taste of mushrooms and tarragon .

It has 50% fat. The paste of these cheeses is soft and ivory in color. The aroma evokes the rich mountain pastures. Its optimal tasting period is from May to July, but it is excellent from April to November, after a two-month maturation. Traditionally it is taken in its place of origin on boiled potatoes, but it is also an excellent table cheese. Since it is more flexible and less creamy than other blue cheeses, it is also good for salads. It is nicely accompanied by aged wines such as port . The Jura wines , both red and rosé , are good, as are the reds from Bordeaux and the Côtes du Rhône; he also has a Beaujolaisyoung or strong burgundy , Sainte Croix du Mont .

 

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