| LC control no. | sh 85115391 |
|---|---|
| LC classification | SF272.R6 |
| Topical heading | Roquefort cheese |
| See also | Blue cheese--Varieties |
| Found in | Mayo, B. Blue cheese, in Handbook of cheese in health, 2013: p. 277 (Blue cheeses include traditional varieties such as Roquefort, Fourme d'Ambert and Bleu de Bresse in France, Gorgonzola in Italy, Stilton in England and Cabrales and Gamonedo in Spain, which carry protected designation of origin labels, and a wide assortment of industrially-produced recent types (Bleu d'Auvergne, Edelpilzkäse, Mycella), of which Danablu (Danish Blue), carrying a protected geographical indication mark, is perhaps the most commercially important) Collins English dictionary, 2014, via TheFreeDictionary.com, June 5, 2020 (blue cheese: (Cookery) cheese containing a blue mould, esp Stilton, Roquefort, or Danish blue) Blue mold cheese, via Castello website, June 5, 2020 (From mild to bold, blue cheeses include Gorgonzola, Stilton, Roquefort & Danish Blue) |
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