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roquefort    
n. 羊乳干酪;其商标名

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  • Roquefort - Wikipedia
    Roquefort is white, tangy, creamy and slightly moist, with veins of blue mold It has a characteristic fragrance and flavor with a taste of butyric acid; the blue veins provide a sharp tang
  • What is Roquefort Cheese? What does Roquefort Taste Like?
    Roquefort is a blue cheese with a unique flavor profile that originates from the picturesque Roquefort-sur-Soulzon region in France Its distinctively rich, tangy taste and creamy texture have made it an enthusiast's favorite among cheese lovers around the world
  • Roquefort Cheese Guide: Taste, Pairings, and Serving Tips
    Roquefort is a semi-soft, blue-veined cheese made from sheep’s milk Originating in the south of France, it is ripened in the limestone caves of Roquefort-sur-Soulzon, where it develops its signature veins of blue mold (Penicillium roqueforti)
  • Home – Roquefort
    Roquefort is a cheese with a thousand-year-old tradition The only PDO blue cheesemade from raw sheep’s milk, Roquefort embodies taste and represent the diversity of flavors
  • The legend of Roquefort the king of cheese Since 160 years
    Roquefort cheese is a French cheese named after its town of origin It is a soft, blue-veined cheese from the sunny south of France
  • Roquefort Cheese Turns 100: Heres What to Know - Frenchly
    Roquefort cheese earned its protected status 100 years ago, and this French blue cheese is still produced using artisanal methods
  • Roquefort | Description, Characteristics, Flavor | Britannica
    Roquefort, classic blue cheese made from ewe’s milk, one of the oldest known cheeses and often considered one of the greatest cheeses of France The designation Roquefort is protected by French law The cheese is noted for its sharp, tangy, salty flavor and its rich, creamy texture
  • Get to Know Roquefort Cheese - The Cheese Professor
    There are seven producers of Roquefort cheese Societe is by far the largest producer, accounting for more than half of all Roquefort on the market It is the brand that you are most likely to see in large grocery outlets and offers good flavor and consistency
  • Societe Roqueford Cheese - 3. 5 Oz - safeway
    Made with rich milk from ewes that gaze on the lush plateaus in the Aveyron Region of France, Societe Roquefort is then ripened for a minimum of 90 days, including 14 days in natural limestone caves
  • Penicillium roqueforti - Wikipedia
    Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium Widespread in nature, it can be isolated from soil, decaying organic matter, and plants The major industrial uses of this fungus are the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes The fungus has been a constituent of Roquefort, Stilton, Danish blue





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