cows '-MILK EOQUEFORT CHEESE. 



21 



mold visible as when the cheese is cut, several months later. The 

 mold in the center of the cheese appears to develop more rapidly 

 than that nearer the surface, possibly because of a less high concen- 

 tration of salt. In the earlier stages of ripening, the flavor of the 

 cheese often appears bitter to the taste. Later this condition dis- 

 appears and a sweet, piquant flavor is noticeable, with little or no 

 suggestion of bitterness. 



Under the proper conditions the texture of the cheese can be made 

 to approximate closely that of an imported cheese. The typical 

 peppery flavor is found in some cheese, while in other cheese it is 

 quite lacking. Some- 

 times there is an over- 

 development of sharp- 

 ness in the flavor and 

 the cheese becomes 

 repellent to the taste. 

 This is said to be due 

 to an intense oxida- 

 tion, as is evidenced 

 by the formation of 

 formic acid.^* When 

 the cheese is held at 

 too high a tempera- 

 ture for a long period 

 this condition may 

 result in a cheese that 

 is too piquant. 



At the time of ripen- 

 ing, Roquefort cheese 

 should contain from 

 40 to 42 per cent 

 water. This should 

 be reduced to from 38 to 40 per cent by the time the cheese is put 

 into the foil. A high humidity prevents the cheese from chying 

 out. Dryness causes a cheese to ripen slowly; the texture becomes 

 too waxy and the typical flavor is lacking. Moist conditions in- 

 crease the rapidity of growth of the bacteria and mold on the sur- 

 face. Despite much investigation, there are no experimental data 

 to show that the surface growth aids in ripening the cheese, yet 

 its presence is alwa3"s associated with the best grades of cheese. 

 The function of the slime appears to be to check the surface mold 

 and aid in keeping the cheese in a sweet and normal condition. 



'* Lebrou, T'., Les applications du froid en AvejTon Jl la preparation des fromaiips <U> Roquefort. In 

 2d Intern. Cong. Uefrigerulion Imliislriea, Viemia, 1910, p. 428. 



Fig. 9. — Scraping the cheese allows the air to reach the inside and 

 permits the proper development of the mold. 



