This cheese from the Haut-Jura in eastern France is made from whole, raw cow's milk. After adding the blue mold penicilium glaucum, the cheese is left for at least 4 weeks in moist, cool cellars. The rind is white/yellow moldy and recognizable by the letters GEX pressed into the rind. The texture is slightly crumbly yet creamy and can be easily sliced without falling apart, and the taste is mild for a blue vein with a hint of nut. It is a perfect cheese for cooking, melts well, and is therefore very suitable for gratinating or fondue.
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