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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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bleu meaning blue, an element in the name of many of the various French blue cheeses. One of the best known is bleu d’Auvergne, a rich, sharp cheese made from whole milk, but there are numerous others; Rance (1989) describes 46 bleus. Bleu de Bresse and bleu des causses (mentioned under roquefort) are two of them. Bleu du Haut-Jura comprises bleu de Gex and bleu de Septmoncel, names which seem to have become largely interchangeable; but see Rance on the interesting history and special qualities of bleu de Gex.