Rochebaron

The tradition & historical record

Rochebaron (French pronunciation: [ʁɔʃbaʁɔ̃] ; Occitan: Ròcabaron) 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. The crust of edible ashes is dark matte grey. Rochebaron is usually sold as a single cheese with an average weight of 600 grams (1.3 lb). ¹

The text above is adapted from the Wikipedia article “Rochebaron”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. ¹

Rochebaron is French cheese, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. ²

The source record links this tradition to 2 external registers, which can be verified through the citation. ²