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Guide to cheeses

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What you need to know...

If hitherto it was made from a mixture of different milk (cows’ with goats’ and sometimes ewes’ added), it is today exclusively made from cows’ milk. Inspired by the technique used by farmers from the Jura in the Gex region, this veined cheese is characterised by having a less voluminous format than its elder product, Bleu de Gex. It has a full fat interior with a very developed penicillium (mould) and an affirmed taste.