Rochebarron cheese

From Cookipedia

Rochebarron cheese

Rochebarron is a soft, blue cheese made from unpasteurised cows’ milk in the town of Beauzac in the Massif Central area of the Auvergne. This cheese is one of several that are made by curdling milk and separating the curds from the whey.

Pressed into moulds, Rochebarron is then pierced with wires impregnated with penicillium glaucum to produce blue veins through the soft whitish body of the cheese. The crust is a dull, unappetising grey.

It is usually sold as a single cheese with an average weight of 600 grams (1.3lbs).

The cheese is matured for 4-6 weeks and those produced from April to August are thought to be the best.

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Rochebarron cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Rochebarron cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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