312 OUR HUMBLE HELPERS 



gets too old, is sure at last to go bad; it spoils by 

 continuing to excess the kind of deterioration that 

 in the beginning gave it precisely the qualities de- 

 sired. 



"From its appetizing flavor and fine texture 

 Roquefort is the king of cheeses, the prominent fea- 

 ture in any well-appointed dessert. Its renown ex- 

 tends all over the world. " 



"That 's the cheese that is so strong and takes so 

 much bread to go with it!" asked Emile. 



"Yes, that is it. Its pronounced flavor and its 

 blue streaks make it easy to recognize. It is made 

 in a village of Aveyron called Roquefort, and is ob- 

 tained from sheep's milk only, the best of all milk 

 on account of its richness in casein and butter. ' ' 



"Brie cheese also," observed Louis, "is made of 

 sheep's milk; yet it does n't compare in quality with 

 Roquefort." 



"That marked difference shows us how much the 

 method of making it determines the quality of 

 cheese. You have just seen what pains are taken 

 with Brie cheese; now see how much care is given 

 to Roquefort. 



"The cakes of curd are not thin in this case, but 

 as thick as they are wide. They are stored for 

 months in grottoes hollowed in the heart of a rock, 

 either by nature or by man, in the environs of the 

 village of Roquefort. These grottoes are remark- 

 able for the strong currents of air that circulate 

 through them, and for the coolness of their tempera- 

 ture. During the summer, while the thermometer 



