Roquefort
A blue ewe's milk cheese from southern France
Roquefort is a blue cheese produced in the village of the same name close to Montpellier in southern France.
Roquefort recipes
A French cheese made from unpasteurised ewes' milk. It's matured in ancient caves in a village called Roquefort-sur-Soulzon and takes three months to ripen.
Roquefort is a type of blue cheese that is renowned throughout the world as the 'King of Cheeses, Cheese of Kings'.
Roquefort Pronunciation: ROKE-uh-furt (Americanized) or roke-FOOR (French) Notes: This French sheep's milk cheese is considered to be one of the finest of the blue cheeses.
Roquefort
A French veined cheese made from ewe's milk. It is matured in ancient caves in the Aveyron region and takes three months to ripen. The result is a semi-soft crumbly cheese with blue-green veins.
Rosemary ...
Roquefort cheese (ROHK-fuhrt) - Roquefort was mentioned in the ancient records of the monastery at Conques, France, in 1070. The Romans, Charlemagne, François the 1st, and even Louis XIV appreciated this cheese, which became "king of the cheeses".
Roquefort Cheese:
One of the oldest and best-known cheeses in the world, this French cheese made from sheep's milk is considered the prototype of blue cheeses.
Rosbif: ...
Roquefort A famous French blue vein cheese
Rosemary An herb with needle-like leaves, Rosemary has a fresh pine flavor.
Roulade A thin piece of meat which is stuffed with a filling, secured with picks or string, then browned and baked ...
Chicken with Roquefort Sauce Handle
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Grilled apples with Roquefort butter recipe
Desserts
Grilled poundcake with coffee ganache recipe
Grilled peaches ...
in the Roquefort style.
Danish pastry A yeast pastry filled with nuts, fruit, custard, or cheese, and iced; originally from Denmark, but much traveled since.
Dao (Port.) Red and white table wines produced in the Dao river valley ...
Similar cheeses include France's Roquefort and Italy's Gorgonzola. Bouquet Garni Traditionally composed of parsley, thyme, and bay leaf, this herb bundle gives stew, soup or stock an aromatic seasoning.
Roquefort, Stilton, and Gorgonzola owe their bluish marbling to molds; Emmental and brick are ripened by bacteria that produce gas, which is entrapped in the curd and thus forms holes, ...
Microwave Roquefort Chicken
Moroccan-Style Chicken Wings
Never Dry Chicken
Nordic Chicken
Orange Basil Roast Chicken
Orange Cinnamon Chicken
Oven-Baked Fried Chicken
Oven Fried Chicken Parmesan
Parmesan Mustard Chicken Wings ...
Gratin of Chicory with Roquefort and Figs
Serves: 4
500g red and white chicory heads
4 tbsp extra virgin olive oil
225g Roquefort, diced
9 dried figs, stalks trimmed and thinly sliced ...
Cabrales cheese is a Spanish goat's milk cheese similar in taste to Roquefort. If it is unavailable, substitute any blue cheese.
See recipes featuring Cabrales cheese ...
A group of Roquefort-style cheeses made in the United States and Canada from cow's or goat's milk rather than ewe's milk and injected with molds that form blue-green veins; also known as blue mold cheese or blue-veined cheese.
Blue cheese - The blue (or green) veins in blue cheese are created by flavor-producing molds injected (or occurring naturally) during the curing process. Roquefort, blue d'Avergne, Stilton, Gorgonzola, ...
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Made with unpasteurized milk (parmigiano reggiano, Swiss gruyere, French roquefort, traditional cheddars). Ray ...
Sole Florentine (à la Pete's Mom)
Sauce de Mer (Seafood Sauce) for Pan Seared Fish Filets
Pan Fried Trout
Stuffed Sole
Striped Bass with Caramelized Onion Sauce
Brown Sugar Glazed Fish
Gaby's Seabass with Papaya & Roquefort ...
Cookbooks suggest lavender for meat (mutton with its strong flavour is an obvious choice) and fish; I like the combination of lavender (and garlic) with cheese (e.g., Italian gorgonzola or French roquefort).
roquefort: blue sheep's milk cheese from Combalou (Auvergne)
roquette: arugala, Eruca sativa
rõtir: to roast (also rõti, a roast or roasted item)
rõtisseur: in the Brigade system, the chef who prepares roast meats and poultry ...
Maytag (Iowa, US), Stilton (UK), Roquefort (France), and Gorgonzola (Italy) are all types of blue cheese.
Boiled icing ...
 See also: Cheese, Cream, Flavor, Milk, Gorgonzola
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