Rochebarron (sometimes incorrectly spelt Rochebaron) is a soft blue cheese made from unpasteurised cow's milk, in the town of Beauzac in the Auvergne region, in the Massif Central, France.
This cheese in 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.
Rochebarron is usually sold as a single cheese with an average weight of 600 grams (1.3lbs).