152 THE BOOK OF CHEESE 



outgrew the natural caves, great cellars, some of them 

 five or six floors deep, were excavated and tunnels were 

 dug back to the crack so that the strong ventilating 

 current reaches every part of the cellars and keeps both 

 temperature and relative humidity favorable to the 

 ripening of the cheeses. 



168. Cow's milk or Facons Roquefort. The supply 

 of Roquefort is automatically limited by the supply of 

 sheep's milk. The sheep gives milk only about five 

 months in the year and at best a scant average of about 

 a pint a day to a sheep. Sheep's milk for cheese-making 

 is not produced, therefore, outside of very limited regions. 

 Some cow's and goat's milk unavoidably finds its way 

 regularly into the industry itself. Attempts were nat- 

 urally made to substitute cow's milk. Outside the con- 

 trolled area, factories were established for this purpose. 

 The quality of the product did not equal that of the 

 Roquefort factories, and French courts decreed that the 

 name Roquefort should not be used for such products. 

 Although some local success was obtained, not much prog- 

 ress was made against the intrenched Roquefort industry. 

 Similar attempts to make such a product in Germany 1 

 were tried on an extensive scale but failed. More re- 

 cently, under the inspiration of Conn, the United States 

 Department of Agriculture and the Storrs Experiment 

 Station have studied the possibilities of such an industry. 

 Although the work is not completed, the preliminary 

 reports 2 have indicated the fundamental principles 

 which must underlie such development. 



1 Reported on the word of Prof. Fleischmann. 



2 Thorn, C., J. N. Currie and K. J. Matheson, Studies relating 

 to the Roquefort and Camembert types of cheese, Storrs Exp. 

 Sta. Bui. 79, pages 335-394, 1914. 



