Roquefort is a strong French cheese with blue-green lines running through it. It is made from sheep's milk, not cow's milk, which is one reason it tastes sharper and saltier than many other blue cheeses. The blue lines are a mould that is meant to be there; that is how the cheese is made, not a sign it has gone off. The name comes from Roquefort-sur-Soulzon, a village in southern France, and real Roquefort has to come from there. People say it on menus and in shops as a normal noun: a bit of Roquefort, a Roquefort dressing. It is a proud, slightly fancy food word, but people who love cheese use it without fuss. In English we usually keep the capital R because it began as a place name.

洛克福起司（法國羊乳藍紋起司）。台灣常說「起司」；中國大陸較常說「奶酪」或「芝士」。不是所有藍紋起司都叫這個名字。