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soft and mild cow’s milk blue

A piece of Rochebaron cheese on a plate in Weetjesman's kitchen

The Savencia Fromage & Dairy of Beauzac in the Haute Loire make the very popular Saint Agur and Rochebaron, which is an even creamier cow’s milk blue cheese. Aged for 30 days, it is covered with vegetable-based charcoal to seal in the taste.

It takes its name from the Château de Rochebaron in nearby Bas-en-Basset.

Auvergne Rhône Alpes

Cheese and dairy

Text © Dana Facaros

Image by Weetjesman