Author Topic: Roche Baron  (Read 917 times)

Offline hoeklijn

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Roche Baron
« on: August 16, 2012, 09:32:10 AM »
Posted this one in the wrong "white mold" board earlier....

Does anybody here has a good recipe for Roche Baron?
I intend to follow the recipe for Cambozola and finish the rind with ash just when the cheeses start to become softer in the middle but I wonder if that's the right way to approach it...

Is this a good idea or does somebody have some more directions?
- Herman -