Roquefort

[ rohk-fert ]

Phonetic (Standard)IPA

Trademark.

a strongly flavored cheese, veined with mold, made of sheep's milk and ripened in caves at Roquefort, a town in S France.

Roquefort

/ ˈrɒkfɔː /

noun

a blue-veined cheese with a strong flavour, made from ewes' milk: matured in caves

First recorded in 1830–40

C19: named after Roquefort , village in S France

Serve either dish with asparagus or a green salad tossed with plenty of Roquefort or blue cheese.

Roquefort cheese is probably the most popular one, but many persons do not care for it.

Mold is introduced into this cheese, so that it resembles Roquefort cheese, which is shown at j.

It is not unlike Roquefort in appearance and in use, but it is made from whole cow's milk coagulated with rennet.

Roquefort cheese is frequently served with crackers at the end of a meal, and is well liked by many persons.

The production of Roquefort cheeses is prominent among the agricultural industries.

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