358 MANUAL OF MILK PRODUCTS 



from cow's milk. One of the most striking characteristics of 

 this cheese is the mottled or marbled appearance of the interior, 

 due to the development of a penicillium, which is the principal 

 ripening agent. The manufacture of Roquefort cheese has been 

 carried on in the southeastern part of France for at least two 

 centuries. The industry is particularly important in the Depart- 

 ment of Aveyron, in which is situated the village of Roquefort, 

 from which the cheese derives its name. It is also made in 

 Corsica. Imitations of Roquefort cheese are made in various 

 countries. 



The evening's milk is heated to 140 to 150 degreesF., cooled, 

 and kept overnight. After being skimmed it is mixed with the 

 fresh morning's milk. The mixture is then set with rennet at 

 a temperature of about 90 degrees. In from one to two hours 

 after the addition of rennet the curd is cut until the particles 

 are about the size of walnuts. The whey which rises to the 

 surface is dipped off and the curd is put into hoops which are 

 about 8J inches in diameter and 3J inches in height. The 

 hoops are filled usually in three layers, a layer of moldy bread 

 crumbs being interspersed between the first and second and 

 second and third layers. The bread used for this purpose is 

 prepared from wheat and barley flour, with the addition of 

 whey and a little vinegar. It is thoroughly baked and kept in 

 a moist place for four to six weeks, during which time it becomes 

 permeated with a growth of the mold referred to. The crust is 

 removed and the interior is crumbled very fine and sifted. 

 The cheese is subjected to pressure, which is gradually increased, 

 for ten to twelve hours. It is turned usually 1 hour after 

 putting into hoops. At the end of about twelve hours it is 

 wrapped in cloth and taken to the first curing room. The cloths 

 are frequently changed during the ten to twelve days the cheese 

 remains in this place. 



Formerly the manufacture of the cheese up to this stage was 

 carried on by the shepherds themselves, but in recent years 



