Bleu de Gex haut Jura or Bleu de Septmoncel are appellations of origin designating a French cheese from the Haut-Jura plateaus, straddling the departments of Ain and Jura.

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

Morbier is a cheese made from raw cow's milk, with a mild taste and at the same time with character, made in the Jura mountains, it is a local cheese.

The Tomme du Jura cheese originates from the Jurassic mountains in Franche-Comté and its distribution is rather local.

It is a cheese made from cow's milk, with an uncooked pressed paste. It is shaped like a cheese wheel and has a grayish rind covered with white mold.

It is characterized by its semi-hard paste and small holes. It contains 30% fat, melts under the tongue and has a light milk and hazelnut aroma.

Comté cheese is made from milk from the Jura mountain pastures, without any additives or coloring agents, with a slight hazelnut taste.