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Rochebaron

Rochebaron
Creative Commons/Weetjesman
  • Made from pasteurized or unpasteurized cow's or sheep's milk

  • Country of origin: France

  • Region: Pouligny-Saint-Pierre

  • Family: Blue

  • Type: soft, blue-veined

  • Fat content: 55%

  • Texture: creamy

  • Rind: mold ripened

  • Colour: cream

  • Flavour: creamy, mushroomy

  • Aroma: strong

  • Vegetarian: no

  • Synonyms: Montbriac

Rochebaron, also known as Montbriac is a French blue gourmet cheese made in Pouligny-Saint-Pierre in central France. The French are known to produce exceptionally soft, creamy cheese and Rochebaron live up to the expectations.

Rochebaron is made from pasteurised cow's or sheep’s milk by injecting the curds with Penicillium glaucum to produce blue veins through the soft pasty body of the cheese. It is ripened for at least 30 days, partially in the caves of the Massif Central. Coated with an edible ash rind, the rich & creamy Rochebaron has a characteristic blue flavour while being not very strong or aggressive. The cheese tastes best with crusty bread and fresh fruit.

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