Rochebarron
The rochebarron is a French cheese of the area of the mounts of Auvergne manufactured has Beauzac.
It is a cheese containing cow's milk, with spotted paste, of an average weight of 600 grams.
Its period of optimal tasting is spread out April at August after a Affinage from 6 to 8 weeks, but it is also excellent from March to November. It is a consistent and soft blue cheese which is presented on the plate, or can be used in Tartiflette auvergnate.
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