Rochebaron

Rochebaron

Rochebaron is a type of blue cheese originating from the Auvergne region in central France. It is named after the Château de Rochebaron, a historic castle located in the commune of Bas-en-Basset in the Haute-Loire department.

History

The production of Rochebaron cheese dates back to the 19th century. It was traditionally made by local farmers using the milk from their own herds. The cheese is named after the nearby Château de Rochebaron, which has been a landmark in the region since the 13th century.

Production

Rochebaron is made from pasteurized cow's milk. The milk is first heated and then mixed with rennet, a substance that causes the milk to coagulate and form curds. The curds are then cut, drained, and molded into the distinctive shape of Rochebaron cheese. The cheese is then aged for a minimum of three weeks. During the aging process, the cheese is regularly turned and brushed with a mixture of charcoal and salt, which gives Rochebaron its distinctive grayish-black rind.

Characteristics

Rochebaron is a semi-soft cheese with a creamy, slightly crumbly texture. It has a mild, slightly tangy flavor with a hint of sweetness. The cheese is covered with a grayish-black rind, which is edible but can be removed if desired. Rochebaron is typically sold in small, round wheels weighing approximately 1.5 kilograms.

Serving

Rochebaron can be served as a table cheese, paired with a variety of wines, or used in cooking. It pairs well with full-bodied red wines, such as those from the Bordeaux region of France. In cooking, Rochebaron can be used in a variety of dishes, including salads, pastas, and gratins.

See also

• List of French cheeses
• Blue cheese

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