Group · Dairy
Bleu de Gex
Bleu de Gex, or bleu du Haut-Jura, is a PDO blue-veined cheese made from the raw milk of Montbéliarde cows. Its veining is more discreet than that of a Roquefort, and a spruce tree is traditionally stamped on its rind.
In terms of nutrition facts: 364 kcal per 100 g, with 30.7 g of fat of which 20.2 g is saturated, and 22.1 g of protein. It provides 600 mg of calcium per 100 g and 1.44 g of salt, which is markedly less salty than most blue cheeses.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 364 kcal |
| Kilojoules | 1510 kJ |
| Protein | 22,1 g |
| Fat | 30,7 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Calcium600 mg75 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
1.44 g of salt: the least salty blue cheese in the database. Against 1.89 g for a Gorgonzola and 2.2 g for a Fourme d’Ambert. It is a real argument for anyone who likes blue cheese but watches their sodium.
600 mg of calcium, the highest of the blue cheeses. A 30 g portion covers 22% of the reference intake. Its pressed paste, denser than that of creamy blues, explains the gap.
Its mild veining makes it versatile. It does not dominate what it accompanies: it melts well into a sauce, over meat or into polenta, where a Roquefort would overwhelm everything.
A 30 g portion comes to 109 kcal, and provides 6.6 g of protein. This is a sensible cheeseboard portion.
Raw milk. The PDO requires it: not recommended for pregnant women or people with weakened immune systems.