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Milk pasteurized, cream-coloured, salt, leavens. Rochebarron is a soft, blue cheese made from unpasteurised cows’ milk, in the town of Beauzac in the Massif Central are of the Auvergne. This cheese is one of several that are made by curdling milk and separating the curds from the whey. Pressed into moulds, Rochebarron is then pierced with wires impregnated with penicillium glaucum to produce blue veins through the soft whitish body of the cheese. The cheese is matured for 4-6 weeks and those produced from April to August are thought to be the best. More Products From: No Manufacturer Available  E-mail this product to a friend
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