APPENDIX VII 



705 



long and septate. The conidiospores are bluish-green, globose-cylindric, 4 to 5m in 

 diameter. Roquefort cheese is a hard rennet cheese made from the milk of sheep. 

 Some imitations are made from cow's milk. The most striking characteristic of 

 this cheese is the mottled, or marbled appearance of the interior due to the develop- 

 ment of this fungus, which is the principal ripening agent. The manufacture of 

 Roquefort cheese has been carried on for at least two centuries in the southeastern 

 part of France, in the Department of Aveyron and the village of Roquefort. The 

 curd is put into hoops, which are filled in three layers, a layer of bread crumbs 

 penetrated with the hyphje of Penicillium Roquejorli being placed between the first 



\m % 





Fig. 244. — Penicillium Roqueforti. a, part of a conidiop.hore; h, c, other types 

 of branching; d, young conidiophore, just branching; e, /, conidiiferous cells; g, /j,i, 

 diagrams of types of fructifications; k, I, m, n, germinating spores. {After Thorn.) 



and second and the second and third layers. The bread is prepared from wheat and 

 barley flour, with the addition of whey and a trace of vinegar. It is baked and 

 kept moist from a month to six weeks during which time it is penetrated by the 

 green mould above mentioned. For use the bread is crumbled and sifted. The 

 cheese is subjected to pressure, which is gradually increased for ten to twelve hours. 

 It is turned usually one hour after putting into hoops. It is wrapped in cloth at 

 the end of twelve hours and taken to the first curing room. The cloths are fre- 

 quently changed during ten to twelve days. Formerly, the manufacture was 

 carried on by shepherds but now as the industry is commercialized, the ripening is 

 carried on in caves in the Roquefort region in which the air circulates freely and the 

 45 



