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Bleau du Haut Jura (AOC 1977)

Mild blue cheese sometimes known as Bleu de Gex or Bleu de Septmoncel. It is made of raw (unpasteurised) cows milk, and during the cheese-making process is introduced to the spores of penicillium glaucum, which gives it its gentle blueness. Affinage takes a month, but is followed by a ripening process to allow the rind to develop naturally. Available all year, but best in summer.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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