cows '-MILK ROQUEFORT CHEESE. 



17 



times. The needles are about 3 millimeters, or ^-inch in diameter. 



In France a specially constructed machine is used for this purpose 



and the cheeses may be punched at the rate of from 6 to 12 a minute. 



By the use of a remodeled drill press provided \vith steel needles, as 



shown in figure 6, one man can punch 50 or 60 cheeses an hour. 



Punching favors the mycelial growth and hastens the ripening. 



After being punched the cheeses are set on edge instead of on their 



flat surfaces, as has been the case heretofore. Placing the cheese 



in this position insures a maximum quantity of air in contact with 



the mold. 



RIPENING THE CHEESE. 



The temperature of the caves of Roquefort varies from 4° to 8° C. 

 (39.2° to 46.4° F.). According to Marre, "the best caves are those 

 where the temperature does not exceed 5° C. (41° F.) when the 

 caves are empty, and 7° to 8° C. (44.6° to 46.6° F.) when the 

 caves are filled with cheese. Unfortunately there are many caves 

 in which the temperature is higher and reaches 10° to 12° C. 

 (50° to 53.6° F.)."i2 The air of the rooms is cooled by evaporation 

 caused by the air rushing through the channels with great intensity. 

 In the winter the air change is not so rapid as in the summer; never- 

 theless the temperature in the caves remains practically the same 

 the year round. According to their situation, number, and quality, 

 the air channels in these caves have a greater or lesser value. Often 

 these currents of air have a velocity of 5 meters a second. According 

 to Saussure's hygrometer these rooms have a relative humidity of 

 from 90° to 100°.i3 



The conditions which appear to be most ideal for cm-ing cows'- 

 milk Roquefort, in the experience at Grove City, are summarized 

 as follows : 



Table 10. — Conditions favorable for curing Roquefort cheese. 



Period . 



First week 



Second week 



Third and fourth weeks. . 

 Second and third months. 

 Fourth and fifth mouths. 



Tempera- 



Relative 



ture. 



hiumdity 



Degrees F. 



Degrees. 



65-68 



185-90 



48-50 



80-90 



48-50 



180-90 



46-48 



90-95 



46-48 



'80-90 



Ventilation. 



Slight. 

 Considerable. 



Uo. 

 Moderate. 

 Considerable. 



•About. 



The humidity and ventilation indicated here can not be expressed 

 with any greater degree of exactness at the present time. They 

 serve to show in a general way, however, the conditions that have 

 proved most successful. 



12 Marre, E., Lc Roquefort, p. 132. 



'^ Marre, E., Le Roquefort, p. 134. 



