parsleyed; describes certain blue-veined cheeses. See also Jambon persillé.cold cooked ham, cubed and preserved in parsleyed gelatin, usually sliced from a terrine; a specialty of Burgundy.
A French term for a blue vein cheese used in reference to Roquefort because it is the only bleu from sheep's milk.
The French translation for parsleyed, which refers to delicately veined Blue varieties, such as Roquefort,