CHEESE 



121 



or goat's milk is not available. In France a small 

 addition of cow's milk to the sheep's milk— not to 

 exceed 10% — is often used. 



Around Roquefort a milk ewe produces on an average 



Milking the ewes at Roquefort, France (G. Ellbrecht) 



135 lbs. of milk a year, which makes up to 35 lbs. of 

 cheese. 



The milk is set at about 80"^ with rennet sufficient to 

 coagulate it in 13^ to 2 hours. To cut or break and 

 stir the curd, tools similar to those used in the manu- 

 facture of Dutch cheese are employed and stirring is 

 continued until the pieces of curd are about the size 

 of peas when the w^hey is dipped off and the curd is 

 further broken with the hand and placed on a cloth to 

 drain. In fifteen minutes it is ready to be put into the 



