Tags: Cheese, Food.
Rochebaron is a soft blue cheese made from pasteurised cow’s milk in the town of Beauzac in the Auvergne region in the Massif Central France.This cheese is one of several that are made by curdling milk and separating the curds from the whey. Pressed into moulds Rochebaron is then pierced with wires impregnated with Penicillium glaucum to produce blue veins through the soft whitish body of the cheese.
