COWS -MILK ROQUEFORT CHEESE. 
21 
mold visible as when the cheese is cut, several months later. The 
mold in the center of the cheese appears to develop more rapidly 
than that nearer the surface, possibly because of a less high concen- 
tration of salt. In the earlier stages of ripening, the flavor of the 
cheese often appears bitter to the taste. Later this condition dis- 
appears and a sweet, piquant flavor is noticeable, with little or no 
suggestion of bitterness. 
Under the proper conditions the texture of the cheese can be made 
to approximate closely that of an imported cheese. The typical 
peppery flavor is found in some cheese, while in other cheese it is 
quite lacking. Some- 
times there is an over- 
development of sharp- 
ness in the flavor and 
the cheese becomes 
repellent to the taste. 
This is said to be due 
to an intense oxida- 
tion, as is evidenced 
by the formation of 
formic acid. 14 When 
the cheese is held at 
too high a tempera- 
ture for a long period 
this condition may 
result in a cheese that 
is too piquant. 
At the time of ripen- 
ing, Roquefort cheese 
should contain from 
40 to 42 per cent 
water. This should 
be reduced to from 38 to 40 per cent by the time the cheese is put 
into the foil. A high humidity prevents the cheese from drying 
out. Dryness causes a cheese to ripen slowly; the texture becomes 
too waxy and the typical flavor is lacking. Moist conditions in- 
crease the rapidity of growth of the bacteria and mold on the sur- 
face. Despite much investigation, there are no experimental data 
to show that the surface growth aids in ripening the cheese, yet 
its presence is always associated with the best grades of cheese. 
The function of the slime appears to be to check the surface mold 
and aid in keeping the cheese in a sweet and normal condition. 
Fig. 9.— Scraping the cheese allows the air to reach the inside and 
permits the proper development of the mold. 
» Lebrou, P., Les applications du froid en Aveyron a la preparation des fromages de Roquefort. In 
2d Intern. Cong. Refrigeration Industries, Vienna, 1910, p. 428. 
