Roquefort

[ rohk-fert ]

Trademark.

1. 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

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

Word History and Origins

Origin of Roquefort¹

First recorded in 1830–40

Word History and Origins

Origin of Roquefort¹

C19: named after Roquefort , village in S France

Example Sentences

A decline in fungi diversity isn’t just affecting Camembert and brie cheeses, it’s also impacting blue cheeses, like Gorgonzola and Roquefort.

From Salon

Much like Dana’s picnic pies from the last round, this classic French pastry features a laminated crust stuffed with creamy potatoes, caramelized onions and Roquefort sauce.

From Salon

In France, where the written record of Roquefort goes back centuries, today’s cheesemongers — those who sell cheese — are as esteemed as the cheesemakers who produce some 1,200 types of fromage there.

From Seattle Times

Like many other gentle ingredients, they’re a flexible canvas for showcasing stronger, brighter ingredients: citrus, olives, chilies, garlic, herbs and pungent, salty cheeses including feta and Roquefort.

From Seattle Times

Roquefort cheese has had a protective designation under U.S. rules since 1953.

From Los Angeles Times