cows -MILK ROQUEFORT CHEESE. 



27 



Undoubtedly a market can be developed for a cows'-milk Roquefort, 

 but it will require advertising and a proper selling organization to 

 break down the existing natural prejudice against a domestic cheese 

 of this character. While the cheese, in most cases, can be distin- 

 guished from sheep's-milk cheese, it will require a connoisseur to 

 make this distinction always, so closely does this cheese resemble 

 the imported article in respect to flavor, texture, and color of mold. 

 With only a limited commercial experience at present there is reason 

 to believe that future work will tend to improve both the quality 

 and the uniformity of the product and that eventually cows'-milk 



Fig. 11.— Mold growth in cows'-milk Roquefort cheese made at Orove City, Pa. 



Roquefort will become one of the established varieties of cheese made 

 in the United States. 



SUMMARY. 



The Roquefort cheese from France is made of sheep's milk and is 

 one of the oldest cheeses of which there is record. The average 

 composition of good Roquefort cheese is about as follows: 



VvT cent. 



Water :W 



Fat :^2 



Protein 20 



Ash C 



Salt (NaCn I 



Sheep's and cows' milks differ |)hysically aiul cheiiiically. The 

 ratio of the fat to the protein is about the same in either case. 



