Roquefort

American  

[rohk-fert] / ˈroʊk fərt /

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.

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Roquefort British  

/ ˈrɒkfɔː /

noun

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

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Etymology

Origin of Roquefort

First recorded in 1830–40

Compare meaning

How does roquefort compare to similar and commonly confused words? Explore the most common comparisons:

• Roquefort vs. blue cheese

Example Sentences

Turns out that money and toxic families go together like peeled grapes and the finest Roquefort when MacLean combines them.

From Los Angeles Times • May 27, 2025

“There was plenty of authentic Italian Parmigiano Reggiano and French Roquefort, all clearly labelled”.

From BBC • Nov. 10, 2024

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 • Feb. 20, 2024

The fungus Penicillium roqueforti is used worldwide in the production of blue-veined cheese such as Stilton, Roquefort and Gorgonzola.

From Science Daily • Feb. 5, 2024

And in the safe was an open can of sardines and a piece of Roquefort cheese.

From "Cannery Row" by John Steinbeck