• masculine A soft, virtually rindless blue cheese made from unpasteurized ewes’ milk, the curds of which are sprinkled with Penicillium roquefortii mould spores as they are being formed into 2.5 kg rounds. The cheeses are matured for 3 months in underground caves in currents of air at a constant temperature and humidity. The cheeses are needled to assist mould growth. It has a delicate and subtle tangy flavour and production is strictly controlled. It has AOC status.