Definition of Roquefort

1. Noun. French blue cheese.

Generic synonyms: Bleu, Blue Cheese

Definition of Roquefort

1. Noun. A blue cheese made from sheep milk, produced in France. ¹

¹ Source: wiktionary.com

Lexicographical Neighbors of Roquefort

Ronbots
Rondônia
Roneo
Roneograph
Ronne's nasal step
Ronnie
Ronny
Rontgen
Roomba
Rooney
Roosevelt
Rooseveltian
Roosmalens' dwarf marmoset
Roosmalens' dwarf marmosets
Ropes test
Roquefort (current term)
Roquefort dressing
Roraima
Roridulaceae
Rorippa
Rorippa amphibia
Rorippa islandica
Rorippa nasturtium-aquaticum
Rorschach
Rorschach test
Rorschach tests
Rortyan
Rory
Ros
Rosa

Literary usage of Roquefort

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Book of Cheese by Charles Thom, Walter Warner Fisk (1918)
"French Roquefort, on the contrary, is probably the most widely known of all ... 1 Thom, C., and Matheson, KJ, Biology of Roquefort cheese, Storrs Exp. Sta. ..."

2. The Deserts of Southern France: An Introduction to the Limestone and Chalk by Sabine Baring-Gould (1894)
"Everywhere cheese is the product of the sheep's milk, but Roquefort is the great centre for export, and has given its name to the ewes' milk cheese of the ..."

3. An Etymological Dictionary of the Scottish Language: To which is Prefixed, a by John Jamieson (1879)
"... signifies strait, shut up, closed ; étroit, resserré ¡ Roquefort. Tliis is nearly allied to the sense of the term, аз signifying stuffed or crammed. ..."

4. Microbiology: A Text-book of Microörganisms, General and Applied by Charles Edward Marshall (1921)
"Roquefort CHEESE.—This cheese, which is prepared almost exclusively in the Department of Aveyron in southern France, is made from sheep's milk. ..."

5. Microbiology: A Text-book of Microörganisms, General and Applied by Charles E. Marshall (1921)
"GORGONZOLA CHEESE, prepared in Italy from cow's milk, and STILTON CHEESE, made in England are similar to Roquefort in appearance and contain the same ..."

6. Microbiology: A Text-book of Microörganisms, General and Applied by Charles Edward Marshall (1917)
"Roquefort CHEESE.—This cheese, which is prepared almost exclusively in the Department of Aveyron in southern France, is made from sheep's ..."

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