28 BULLETIN 910, U. S. DEPARTMENT OF AGRICULTURE. 
Fresh, clean milk is essential. Three or four per cent of a starter 
is used and the milk brought to an acidity of 20 to 23 before setting. 
The milk is warmed to from 83° to 85° F. and set with rennet at 
the rate of 3 to 4 ounces per 1,000 pounds of milk. 
The milk is allowed to set for from 1 to 1J hours and the curd is 
then cut into small pieces with a f-inch curd knife. 
Ten minutes after cutting, the curd is scooped on to a chaining 
rack and allowed to drain for about 20 minutes. 
As the curd is placed in the forms it is sprinkled three or four 
times with the mold powder. 
The cheese is turned three or four times the first day and at least 
twice a day thereafter until salted. The temperature of the drain 
room should be from 65° to 68° F., with a relative humidity of 85° 
to 90°. 
The cheeses in the dram room are washed every day for four or 
five days, after which they are salted in a special room in which a 
temperature of 48° F. and a relative humidity of between 80° and 
90° are maintained. The salting process requires a week or 10 days. 
A special conditioning apparatus is necessary to maintain the proper 
temperature, humidity, and ventilation. The cheeses are then 
pierced 30 or 40 times and placed on the shelves, where they rest on 
their edges instead of their flat sides as previously. 
By means of refrigeration and a special conditioning apparatus 
the cheeses are ripened at a temperature of from 45° to 50° F. with 
very little ventilation. During the salting period and while the 
cheeses are wrapped in foil the air should be cold and dry. 
The cheeses are ripened for two or three months; during this 
period they are scraped every three Or four weeks, with an aggregate 
loss of from 7 to 8 per cent. After ripening, the cheeses are envel- 
oped in foil and held for at least one or two additional months. 
At Grove City, Pa,, the estimated cost of making 1 pound of 
cows'-milk Roquefort was $0.46. 
With 4 per cent milk the yield of cheese should be 10 or 11 pounds 
per 100 pounds of milk. 
When cured the cheeses are wrapped in parchment-lined tin foil 
packed in excelsior, and shipped 12 in a box. 
With proper curing conditions and experienced help cows'-milk 
Roquefort may be manufactured successfully. 
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