Rochebaron is a soft
blue cheese made from
pasteurised
Pasteurization American and British English spelling differences#-ise, -ize (-isation, -ization), or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mi ...
cow's milk, in the town of
Beauzac in the
Auvergne
Auvergne (; ; oc, label= Occitan, Auvèrnhe or ) is a former administrative region in central France, comprising the four departments of Allier, Puy-de-Dôme, Cantal and Haute-Loire. Since 1 January 2016, it has been part of the new region Au ...
region
In geography, regions, otherwise referred to as zones, lands or territories, are areas that are broadly divided by physical characteristics ( physical geography), human impact characteristics ( human geography), and the interaction of humanity an ...
, in the
Massif Central
The (; oc, Massís Central, ; literally ''"Central Massif"'') is a highland region in south-central France, consisting of mountains and plateaus. It covers about 15% of mainland France.
Subject to volcanism that has subsided in the last 10,0 ...
,
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area ...
.
This cheese is one of several that are made by curdling milk and separating the
curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as l ...
s from the
whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of har ...
. Pressed into moulds, Rochebaron is then pierced with wires impregnated with
Penicillium glaucum
''Penicillium glaucum'' is a mold that is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron, and some varieties of Bleu d'Auvergne and Gorgonzola. (Other blue cheeses, including Bleu de Bresse, Bleu du Verco ...
to produce blue veins through the soft whitish body of the cheese. The crust of edible ashes is dark matte grey.
Rochebaron is usually sold as a single cheese with an average weight of .
See also
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List of cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors dep ...
*
List of French cheeses
This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you gove ...
References
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{{French cheeses
French cheeses
Occitan cheeses