Roquefort


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Roque·fort

 (rōk′fərt)
A trademark for a soft cheese made from sheep's milk and ripened in caves near Roquefort, France.

Roquefort

(ˈrɒkfɔː)
n
(Cookery) a blue-veined cheese with a strong flavour, made from ewes' milk: matured in caves
[C19: named after Roquefort, village in S France]

Roque•fort

(ˈroʊk fərt)
Trademark. a strong-flavored cheese veined with blue mold, made from sheep's milk.
[1830–40; after Roquefort, village in S France (Aveyron), where the cheese is made]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Roquefort - French blue cheese
bleu, blue cheese - cheese containing a blue mold
References in periodicals archive ?
They include well-known delicacies such as Roquefort cheese and Parma ham, but also number more esoteric entries like Newcastle Brown Ale.
On the savoury side, there is Wild Boar Baguette, Roquefort & Walnut Baguette, Christmas Turkey Lunch and New Year's Supper, which is a vegetarian sandwich introducing vegetarian haggis, roast parsnips, cranberry sauce, red onions and spinach.
Try a peppery Shiraz with blue cheeses such as stilton and roquefort.
For the main course, we both opted for pasta dishes - I picked the mushroom and leek carbonara and my boyfriend chose spinach and Roquefort cheese penne.
The first dish is a savory cheesecake pungent with the bite of Roquefort cheese but lightened up with a ricotta base.
The menu, created by Tavolo's staff of culinary experts, includes Roquefort, pear and watercress salad, turkey with sausage and apple stuffing, buttermilk mashed potatoes, brussel sprouts with chestnuts, pumpkin cornmeal bread, apple-cranberry streusel pie and classic pumpkin pie.
Roquefort is thought to be the reason why the French enjoy good health despite a diet high in saturated fats.
Among the fresh recipe and entertaining suggestions, festival goers were introduced to an assortment of delicious cheeses from President, Galbani, Societe Roquefort and other specialty import brands that are perfect on their own or when paired with classic summer favorites.
I managed to pick up a big wedge of my favourite Roquefort, Le Vieux Berger, on this trip, but many of the other producers' cheeses are great too.
Mancini - trained by Pat Buckley - and Mark Grady's Lislabin Rambo were pulled out on Saturday, while the names of Roquefort Addson and Lethal Freddie yesterday joined the list.
1/2 x 250g pack dried figs, roughly chopped 1/2 x 250g pack dried stoned dates, roughly chopped 2 small apples, peeled, cored and finely diced 50g soft brown sugar 4 tbsp cider vinegar 125ml vegetable stock For the cheeseboard: 300g Roquefort 300g Ossau Iraty 300g Brie (or a selection of your choice from the cheese service counter) Method Place the figs, dates, apples, sugar, vinegar and stock in a saucepan.