18 BULLETIN &70, U. S. DEPARTMENT OF AGEICULTUEE. 



EQUIPMENT FOR CURING ROQUEFORT. 



It has been found necessary to have well-msulated curing rooms 

 and a special kind of conditioning apparatus to approximate the 

 conditions in the cases of Roquefort. In the plant at Grove City, 

 Pa., the sides, tops, and bottoms of the curing rooms have been insu- 



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I^G. 7.— Refrigerating and conditioning apparatus used for maintaining the proper temperature 

 and moisture conditionsin curing and storing Roquefort. 



lated with 4 inches of cork laid in hot asphalt and covered with Port- 

 land-cement plaster. 



Conditioning equipment. — Several years of experience in the manu- 

 facture of mold-ripened cheese has proved the inefficiency of the 

 ordinary means of controlling the humidity. No great difficulty 

 has been experienced in adjusting the temperature to the desired 

 point by the use of proper refrigeration. Attempts to hold the tem- 

 perature as low as is necessary with Roquefort and still maintain a 

 high humidity meet with more difficulty. Cooling Roquefort curing 

 rooms by means of direct-expansion or brine coils has not proved 

 successful. With such a system moisture is continually removed 



