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From: Webster's Revised Unabridged Dictionary (1913)

 Roque·fort cheese, or Roque·fort n. A highly flavored blue-molded cheese, made at Roquefort, department of Aveyron, France. It is made from milk of ewes, sometimes with cow's milk added, and is cured in caves. Improperly, a cheese made in imitation of it.
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