cows -MILK ROQUKFDRT ("HEESE. 7 



recommended. Sometimes it may be desirable to add the starter 

 to the milk and then ripen the milk to the desired point. There is 

 no indication in the literatm^e that a starter is used in the making of 

 the sheep's-milk cheese. Small variations in the acidity will not 

 cause disastrous results. 



Temperature. — Marre advises a temperature of from 24° to 28° C. 

 (76° to 82.4° F.) for setting sheep's milk. For the making of cows'- 

 milk Roquefort a temperature of from 82° to 85° F. is the most 

 desirable. With cows' milk a lower temperature is likely to result 

 in a soft and mushy curd which fails to drain properly. Too high 

 a temperature may make a tough curd. 



Setting and rennet. — -The milk is warmed in an ordinary 5,000- 

 pound Cheddar-cheese vat and then is stirred to insure an even distri- 

 bution of the fat. Standardized commercial rennet has been used 

 always with good results. On a basis of 1,000 pounds of milk 3 or 

 4 ounces (90 to 120 c. c.) of rennet are used. The use of too little 

 rennet may result in an incomplete coagulation, with excessive losses 

 of both fat and casein in the whey. As is customary in making other 

 kinds of cheese, the rennet should be diluted in cold water before it is 

 added to the milk, after which the whole should be carefully stirred. 



Cutting. — According to the French method the cheese is cut into 

 lozenges about the size of a walnut and after standing for 10 minutes 

 the curd is removed by means of a scoop and emptied upon the drain 

 clbths. In making the cows'-milk cheese the curd is cut both w^ays 

 by means of a f-inch Cheddar knife. As the curd is being transferred 

 to the drain cloths by tin scoops it is cut crosswise so that the result- 

 ing pieces are five-eighths of an inch square by 2 or 3 inches long. 

 If the curd is cut into larger pieces it is more easily broken and, be- 

 sides, does not expel the whey so readily. Differences in the natural 

 firmness of the curd of the sheep and that of the cow seem to make 

 this change advisable. 



Curdling time. — The setting period varies from 1 to 1^ hours, 

 according to the acidity, temperature, and quality of the milk. At 

 first beads of whey, then a thin film of whey, gradually spreads over 

 the surface of the curd, indicating that it is ready to cut. By this 

 time the curd gradually contracts and tends to draw away from the 

 side of the vat. At this period the coagulum should be firm and por- 

 celainlike and should cut readily under the edge of the knife. When 

 the curd has set too long, it is not so readily cut, but pushes along 

 ahead of the knife. There should be no contraction of the curd or 

 unevenness anywhere upon the surface, aside from where it is in 

 contact with the vat. No hard and fast rule can bo laid down as to 

 the time of cutting, as so much depends upon the condition of the 

 milk, temperature, and acidity. 



