COWS -MILK ROQUEFORT CHEESE. 
15 
age of about 6 per cent. This high salting, as compared with the 
salt used for other cheese, is sufficient to prevent an excessive develop- 
ment of Oidium lactis. The practical elimination of this organism is 
essential. 
While a higher temperature and a shorter draining period have 
sometimes been used in salting the cheese, 11 it is believed that by 
using a temperature of 48° to 50° F., similar to that in the French 
practice, it is possible to salt the cheese more uniformly and with less 
danger of oversav- 
ing. Some manu- 
facturers are now 
salting the cheese a 
day or so after mak- 
ing; but although 
this method has been 
successful in some 
cases, there is danger 
of oversalting. 
Salting by immers- 
ing the cheese in 
brine has not been 
successful, for when 
this method is used 
a rind forms and the 
cheese often cracks, 
as a result of the in- 
tense contraction of 
the surface in the 
expelling of whey. The object of a low temperature for salting is to 
reduce losses and favor the development of the desirable forms of mold. 
Fig. 5. — Salting the cheese. Fine , dry salt is rubbed vigorously over 
the surface of the cheese, and all the salt that will adhere is used. 
T.AJ&LE 9.- — Water and salt content of cheese after salting. 1 
Sample No. 
Water. 
Salt. 
1 
Per cent. 
42.45 
41.65 
41.60 
42.45 
41.95 
41.40 
Per cent. 
4.61 
4.70 
4.72 
4.48 
4.53 
5.28 
2 
3 
4 
5.... 
6 
Average 
41.91 
4.72 
1 The temperature at time of salting was from 46.6° to 48.2° F. 
The salt in the samples (Table 9) is a trifle high. As it requires 
about three weeks before the salt reaches an equilibrium in all parts 
11 Bulletin No. 79, Storrs Experiment Station, Storrs, Conn. Studies relating to the Roquefort and 
Camembert types of cheese, Charles Thom, J. N. Currie, and K. J. Matheson. 
