254 



PRACTICAL DAIRY BACTERIOLOGY 



In the manufacture of the typical Roquefort cheese, the fol- 

 lowing general procedure is adopted. The cheese maker begins 

 by cultivating the necessary mold upon bread; and after the 

 moldy bread has produced a great quantity of spores, the mass 

 is dried and ground into powder. All true Roquefort is made 

 from the milk of the sheep, although cow's milk is sometimes 

 used, in part, in making an inferior grade. 1 Goat's milk is not 



used for these cheeses, contrary to 

 popular impression. After curdling 

 the milk with rennet in the usual 

 way, and draining the curd, it is 

 placed in a form in a thin layer, 

 and over the top of the layer is 

 strewn a quantity of powdered, 

 moldy bread with its thousands of 

 spores. Over this is placed another 

 layer of curd, and more mold 

 spores; and then a third layer of 

 curd over all. The mold is thus 

 planted within the cheese. The 

 whole is then pressed by moderate 

 pressure in a form. After a few 

 days the cheese becomes hard 

 enough to be removed from the 

 form, and is next placed upon a 

 machine which punches it full of 



holes by means of small needles. The purpose of this is to 

 allow air to enter into the center of the cheese, thus furnishing 

 the molds in the center with the air they need for growth. The 

 cheese is then put into the ripening room, where the molds 

 develop, growing partly upon the surface, but primarily within. 

 The surface of the cheese is sometimes covered with a growth 

 of bacteria, forming a slimy layer, and does not show any trace 



FIG. 67 PENICILLIUM ROQUE- 



FORTI 



Showing method of forming 

 spores (Thorn.) 



Milchztg., p. 152, 1903. 



