262 SCIENCE AND PRACTICE OF DAIRYING. 



The following is a list of cheeses made from sheep's milk in 

 different countries: 



1. Germany. Mecklenburg. 



2. France. Roquefort. 



3. Holland. Tereler. 



1 Italy. Formaggio fresco di pecora detto cacio fiore, For- 

 maggio dolce di pecora, Formaggio detto da taglia grosso, Formaggio 

 di pecora merina, Formaggio di pecora da Serbare, Formaggio delle 

 crete Senisi, Formaggio di pecora detto cacio fiore di Viterbo, For- 

 maggio di pecora di Lionessa, Cacio di Puglia, Marzolino, Tratturo, 

 Formaggio all uso Parmigiano, Formaggio di Catrone, Ancona Skim- 

 milk, Scanno Skim-milk, Iglesias Skim-milk cheese. 



5. Austro-Hungary. Brinsen, Laudock, Zipser, Liptauer, Sie- 

 benberg, Neusoler and Altsoler Carpathian, Kascaval, Kolos 

 monostor, Klenoczer, Abertamer. 



Preparation of Roquefort Cheese in Prance. The celebrated Roque- 

 fort cheeses, which form extremely fine-flavoured table cheeses, are made 

 from sheep's milk. They are made from a mixture of whole milk and 

 partially skimmed milk. In form they are cylindrical, and in a fresh con- 

 dition are 18 cms. in diameter, 8 cms. deep, and on an average 2'15 kilos, 

 heavy. In the ripened cheese they are 17 cms. in diameter, 7 '5 cms. deep, 

 and on an average 2 kilos, in weight. Good ripened Roquefort cheeses are 

 neither soft nor oily, but are friable in appearance, and are permeated with 

 grayish green patches of fungoid growth. The preparation of Roquefort 

 cheese, which was formerly made from a mixture of sheep's and goats' 

 milk, is very old indeed, it is known that it was practised in the caves of 

 Roquefort as early as the year 1070. The preparation of this cheese was 

 formerly confined to the neighbourhood of the village of Roquefort, in the 

 Department of Aveyron, on the river Soubzon ; but it has now spread over 

 the entire arrondissement of St. Affrique and of Milhau, over a portion 

 of the arrondissement Lodeve (Department Herault), over the cantons of 

 Canourgue (Department Lozere), and of Treves (Department Gard), as well 

 as over the single canton of the Department Tarne. Roquefort cheeses 

 seem to owe their peculiar properties partly to the naturally cool and 

 continuous currents of air passing through the rock caves in which the 

 ripening is carried on. These caves are situated in the narrow, flat moun- 

 tain passes which run between St. Affrique and St. Rome de Cernon on 

 the east, and to the north side of the tableland of Larzac, and are chiefly 

 cut out of the Jurassic chalk. 



The milk used for the preparation of Roquefort cheeses is obtained 

 from Larzac sheep, which are milked twice a day. The evening milk 



