Bleu du Jura is produced solely in the upper regions of the Jura mountains. It’s a large round cheese with a thick dry rind; when cut, it reveals blue marbling, similar to that of Bleu d’Auvergne or Roquefort. Records of this cheese can be found as far back as the 13th century. Its curious production method is characterized by curdling very fresh milk, followed by a slow mixing of the curd and a very long draining in brine in a heated room. The cheese is then ripened for more than a year in a suitable environment. During this time blue mold develops inside the cheese from spores that entered it naturally from the atmosphere of the production house. To promote the growth of the mold, the cheese is aerated by piercing it with large needles.

Description
• white, mild, creamy curd veined with blue
• straightforward flavor with no bitterness; characteristic without being aggressive
• should not flatten out (a defect of overly moist, insufficiently drained cheese)

Nutritional values per 100 g
• Calcium: 600-870 mg
• Calories: 344-370
• Lipids: 29-33 g
• Fat: 52%
• Phosphorus: 0.4 g
• Protein: 20 g
• Sodium: 4 g

In the kitchen
• Bleu du Jura pairs well with cream and pears
• good in creamy sauces
• use in tarts and pies