SEMI-HARD CHEESES 



151 



TABLE IV 

 COMPOSITION OF ROQUEFORT CHEESE 



The composition of the sheep's milk of the Roquefort 

 producing region is reported by Marre : 1 



TABLE V 

 COMPOSITION OF SHEEP'S MILK 



The cheeses when properly made in the local factories 

 are transported to Roquefort for ripening in the famous 

 caves which have made possible the development of a 

 great industry. 



The Roquefort caves were originally natural openings 

 leading back into the face of a cliff until they reached a 

 deep, narrow fault or crack in the rock leading to the 

 plains above. The cooler air from the plains came down 

 this crack over moist and dripping rocks and issued 

 through these clefts in a cold moisture-laden current 

 which kept the caves about 50 to 55 F. and moist enough 

 to ripen the cheeses without shrinkage. As the business 



1 Marre, E., Le Roquefort, Rodez, 1906. This is the authorita- 

 tive monograph on Roquefort cheese problems. 



