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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