1. French for "blue," used in the cheese world to describe the myriad varieties of blue cheese. 2. A French term used for a steak cooked so rare that it is barely warmed through. à point is the next step, which means the steak is cooked rare.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.