Rochebaron

Rochebaron is a soft blue-veined cheese from the Auvergne. This French blue cheese is centuries old, but still very popular. Rochebaron is made from pasteurized cow's milk. Blue mold cultures are added to this, which causes blue mold spots in the cheese. The Rochebaron ripens for three weeks. After those three weeks, the cheese rubbed with charcoal ash. This stops the development of blue veins and ensures that the cheese becomes less acidic. The use of charcoal ash gives the Rochebaron a striking gray crust. This crust can be eaten normally.

Taste

Rochebaron is creamy and mildly spicy in taste. As a result, Rochebaron is also very suitable for the novice cheese eater. Rochebaron is a good choice for the cheese board. Delicious in combination with a good red wine such as Pomerol. Rochebaron is also very suitable for dishes. Try stuffed Portobello mushrooms with spinach and Rochebaron or add Rochebaron to your (vegetable) soup for a rich taste.

Your local Zuivelhoeve

We have a wide range of blue cheeses. From mild to spicy, something for everyone. Take a look at one of them Our stores, our entrepreneurs are happy to advise you!