Roquefort

[ rohk-fert ]

/ ˈroʊk fərt /

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

Also called Roquefort cheese.

Origin of Roquefort

First recorded in 1830–40

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

An American Prairie Feast |Sophie Menin |July 17, 2010 |DAILY BEAST
In spite of its irregular quality, England has used larger amounts of Gorgonzola than of Roquefort.

The Book of Cheese |Charles Thom and Walter Warner Fisk
This method is not so certain as in the inoculation of Roquefort.

Outlines of dairy bacteriology |H. L. Russell
Cream cheese, soft and bland when young but ages to a tang between that of any goat's-milker and Roquefort.

The Complete Book of Cheese |Robert Carlton Brown

One half pound of Roquefort cheese, one fourth as much butter, and half a teaspoonful of paprika.

The Myrtle Reed Cook Book |Myrtle Reed
While the Dutch and other makers of cheese also employ cats to patrol their storage caves, Roquefort holds the record for number.

The Complete Book of Cheese |Robert Carlton Brown

Roquefort

/ (ˈrɒkfɔː) /

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

C19: named after Roquefort, village in S France