|
|
Definition of Roquefort
1. Noun. French 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
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 ..."
Other Resources:
