• An uncooked curd, blue-veined, semi-soft cows’ milk cheese with a creamy yellow paste made only in Leicestershire, Derbyshire, Nottinghamshire and Rutland. The blue variety is inoculated with Penicillium roquefortii spores and the edges of the cheese are hand-rubbed to exclude air, slow down development and give the characteristic hard greyish-brown rind. The cheeses are needled after 10 weeks to encourage veining and may be sold after 12 weeks. Often sold in small earthenware pots and prized as a dessert cheese.


  • noun either of two strong-flavoured British white cheeses made from whole milk, one veined with blue mould, the other plain