Rochebaron
Rochebaron is a soft blue cheese from Beauzac in the Auvergne, made with pasteurised cow's milk. It is known for its dark grey crust of edible ashes over a whitish, blue-veined paste.
Key Facts
| Country of Origin | France |
| Specific Origin | Beauzac, Auvergne, France |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Rind | Edible ash crust |
| Texture | Soft, blue-veined |
| Flavor | Creamy |
| Aroma | Strong |
| Colors | Cream |
| Forms | Single cheese of about 600 g (1.3 lb) |
| Also Known As | Montbriac |
What is Rochebaron Cheese?
Rochebaron comes from Beauzac, a town in the Auvergne region of France, in the Massif Central. It is made from pasteurised cow's milk.
Making it starts the way many cheeses do: the milk is curdled and the curds are separated from the whey. The curd goes into moulds and is pressed. After that the cheese is pierced with wires carrying Penicillium glaucum, which sets off the blue veining that spreads through the paste.
The body is soft and whitish, shot through with blue. Around it sits a crust of edible ashes, dark matte grey.
Rochebaron is usually sold whole, as a single cheese weighing about 600 grams (1.3 lb).
How Does Rochebaron Cheese Compare?
The most relevant cheeses to compare Rochebaron against.
