Rochebaron, also known as Montbriac, is a French blue gourmet cheese made in Beauzac town in the Auvergne region, Massif Central, France. The French are known to produce exceptionally soft, creamy cheese, and Rochebaron lives up to the expectations.
Rochebaron is made from pasteurised cow's milk by injecting the curds with Penicillium glaucum to produce blue veins through the soft pasty body of the cheese. It is ripened for at least 45 days, partially in the caves of the Massif Central. Coated with an edible ash rind, the rich & creamy Rochebaron has a characteristic flavour which is not very strong or aggressive. The cheese tastes best with crusty bread and fresh fruit.