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A French blue cheese, made from sheep's milk, which has a distinctively sweet, but tart to salty flavor with a semisoft, crumbly texture. The cheese is a creamy white color with blue veins running through it and a white rind on the outside. It is the most popular blue-mold cheese throughout the world and is eaten as a dessert cheese by the French, but most Americans eat it with salads or in dressings and dips. If the authentic Roquefort is desired, the label will have a red sheep seal.
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