120 



THE STORY OF MILK 



the cheese, — altogether 4 to 5 lbs. of salt to 100 lbs. of 

 cheese. Every day it is rubbed with a dry rag and the 

 c heese is turned and salted on the other side until the 

 salt is thoroughly incorporated. 



The cheese is cured for at least 100 days in the factory 



and is usually stored 

 for another three to 

 six months by the 

 dealer before it is 

 ready for the con- 

 sumer. 



Roquefort. — The 

 French Roquefort is 

 inoculated with a 

 mold from stale 

 bread which spreads 

 through the cheese 

 and produces the 

 peculiar flavor of this 

 type. It is made 

 from sheep's milk 

 and was formerly 

 cured in cool subter- 

 ranean caverns, but 

 now in elaborate cur- 

 ing houses. In this 

 country imitation 

 Roquefort is made of cow's milk and cured in cold 

 storage. 



It should be remembered, however, that sheep's milk 

 is very rich in fat and that a jich Roquefort that will 

 compare favorably with the genuine cannot be made 

 from cow's milk without an addition of cream if sheep's 



Swiss cheese press 



