18 BULLETIN 970, U. S. DEPARTMENT OF AGRICULTURE. 
EQUIPMENT FOR CURING ROQUEFORT. 
It has been found necessary to have well-insulated curing rooms 
and a special kind of conditioning apparatus to approximate the 
conditions in the cases of Roquefort. In the plant at Grove City, 
Pa., the sides, tops, and bottoms of the curing rooms have been insu- 
Fig. 7.— Refrigerating and conditioning apparatus used for maintaining the proper temperature 
and moisture conditionsin curing and storing Roquefort. 
lated with 4 inches of cork laid in hot asphalt and covered with Port- 
land-cement plaster. 
Conditioning equipment. — Several years of experience in the manu- 
facture of mold-ripened cheese has proved the inefficiency of the 
ordinary means of controlling the humidit}^. No great difficulty 
has been experienced in adjusting the temperature to the desired 
point by the use of proper refrigeration. Attempts to hold the tem- 
perature as low as is necessary with Roquefort and still maintain a 
high humidity meet with more difficulty. Cooling Roquefort curing 
rooms by means of direct-expansion or brine coils has not proved 
successful. With such a system moisture is continually removed 
