256 PRACTICAL DAIRY BACTERIOLOGY 



The manufacture of the Roquefort cheese in the United States 

 is yet to come. There seems to be no reason why a cheese can- 

 not be made in this country, which is ripened by the Roquefort 

 mold and which will have the Roquefort flavor as a result; but 

 it is not likely that a real Roquefort can ever be made in Amer- 

 ica, because, as already stated, the typical Roquefort is made 

 of sheep's milk. It is doubtful if Americans will ever be con- 

 tented to raise sheep and milk them; and unless the sheep's 

 milk is used the true Roquefort cannot be made. Stilton cheese 

 and Gorgonzola cheese are, however, made from cow's milk 

 and ripened by the same mold that is found in Roquefort. These 

 cheeses can certainly be made in this country. Stilton has al- 

 ready been made in Canada, and there is no reason why the 

 manufacture cannot be undertaken and developed in the United 

 States. It will require some experimenting and doubtless some 

 new methods and special conditions for ripening, but there will 

 practically be less difficulty in making this type of cheese than 

 in making the Camembert type. 



THE LIMBURGER TYPE 



This type of cheese, originally produced in Germany, is now 

 made in great quantities in this country. It is a soft cheese 

 that is ripened wholly by the agency of bacteria, without any 

 mold growth. No extended study of the ripening of the Lim- 

 burger cheese has yet been made, but its essential nature is as 

 follows : * 



After being drained into a form that is firm enough to handle, 

 the cheeses are placed in a ripening cellar. Every few days 

 they are removed from the shelves and rubbed over with some 

 liquid, water being commonly used, although vinegar is some- 

 times put into the water. The surface is thus kept constantly 

 moist. Because of this constant moisture on the surface of the 



1 Freudenreich. Rev. Gen. d'Lait, i., p. 477, 1902. 

 Roi. Milchztg., p. 163, 1903. 



