26 
BULLETIN 970, U. S. DEPARTMENT OF AGRICULTURE. 
about the cheese. The dimensions of the foil are 22 by 13 inches, 
and it has a weight of 1 pound for 6,500 square inches. The foil is 
separated from the cheese by means of parchment paper to which 
it is attached. Ordinarily the trade name and design are printed 
in black upon the foil. When ready to ship, all cheeses are wrapped 
in strong, brown, wrapping paper, tied with a cord, and for conven- 
ience the net weight of the cheese is marked on the paper. Both 
paper and foil tend to hold the cheese in shape and protect it in 
transit. The wrapped cheese is then packed in sawdust, pine shav- 
ings, or excelsior, in 
order to absorb any 
leakage brought 
about by a change 
from low to high 
temperatures. No 
difficulty has been 
experienced from the 
cheese absorbing 
woody odors from the 
box or packing mate- 
rial. 
The wholesale price 
receivedforthe cheese 
has averaged 10 or 15 
cents below that of 
the imported cheese. 
A natural prejudice, 
which is hard to over- 
come, exists against 
domestic cheese made 
from cows' milk. The 
cheese has been criti- 
cised most often for 
its yellow color and 
the lack of the char- 
acteristic piquancy of the imported cheese. It is probably impossi- 
ble to produce on an average a cheese from cows' milk as white as 
that from sheep's milk. Some of the cheese made, however, has been 
above reproach in respect to both color and piquancy. 
POSSIBILITIES FOR DOMESTIC ROQUEFORT. 
The making of cows'-milk Roquefort on a commercial scale should 
not be attempted by inexperienced operators or where the equip- 
ment for proper curing conditions is lacking. In the past, efforts to 
make Roquefort on a factory scale have failed, largely because of 
the fact that these factors have not received proper consideration. 
Fig. 10. — Packing Roquefort for shipment. The cheeses, wrapped in 
tin foil and wrapping paper and surrounded with sawdust, are 
packed 12 in a box. 
