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 Grove 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: 
Per cent. 
Water 38 
Fat 32 
Protein 20 
Ash 6 
Salt (NaCl) 4 
Sheep's and cows' milks differ physically and chemically. The 
ratio of the fat to the protein is about the same in either case. 
