Bleu de Gex haut Jura or Bleu de Septmoncel are designations of origin for a French cheese from the Haut-Jura plateaux, straddling the departments of Ain and Jura.

This appellation has had an AOC since 20 September 1977 and PDO protection since 25 September 2008. It is a mild blue. The word "Gex" is printed in relief on the rind. The monks of the Saint-Claude abbey were already making it in the 13th century.

It is produced by 48 milk producers via 2 cheese dairies and 2 artisanal cheese dairies: Chezery-Forens (Ain), Lajoux (Jura), Les Moussières (Jura) and Villard-Saint-Sauveur (Jura), which provide a total annual production of approximately 558 tonnes per year1.

It is a raw milk cheese made from the milk of cows of the Montbéliarde or Simmental breeds, with a blue-veined, unpressed and uncooked paste, weighing on average 7.5 kg.

It is best eaten from May to July, but also from April to November, after maturing for two months. It can be accompanied by old wines such as port.

Production: 518 tons in 1996, 498 tons in 1998, 520 tons in 2000, 558 tons in 2010.

The Bleu de Gex cheese wheel, with flat faces and clearly rounded corners between the faces and the heel, measures between 31 to 35 cm in diameter and 10 cm thick and weighs between 6 and 9 kg.

It contains 29% fat.