COWS -MILK ROQUEFORT CHEESE. 9 
FILLING THE FORMS AND ADDING THE MOLD CULTURE. 
At the time the curd is put into the forms it is a white, pulpy mass, 
from which but little whey exudes as the forms are filled. Alternate 
layers of curd and of mold powder are put into the forms. The mold 
powder, which will presently be discussed, is sprinkled liberally over 
the layers of curd by means of a pepperbox. Usually three or four 
layers of powder should be used in each cheese. The curd is broken 
up by hand into small pieces, and it is then placed in the forms and 
gently pressed. The curd is piled above the top of the form. This 
gradually settles down so that by the time the cheese is ready to salt 
it is about 4£ inches high. There appears to be no distinct advan- 
tage in using a large quantity of mold powder. Experiments have 
shown that 0.2 of a gram of mold per cheese gives almost as good 
Fig. 1.— Filling the forms with curd and inoculating with the mold. 
results as 2 grams of the mold. However, four or five liberal sprink- 
lings of the mold are desirable. 
Wooden supports, about 2 by 4 inches are placed across the vat 
about 30 inches apart. A board, covered with a mat, and three forms 
are placed upon these supports. As the forms are filled, the boards 
supporting them are transferred to a hand truck which is used to 
carry the cheese to the drain room. 
PREPARATION OF MOLD POWDER FOR INOCULATION. 
Mold powder for inoculating purposes is grown in ordinary white 
bread, Stock cultures of Roquefort mold should be obtained from 
a reliable laboratory several weeks before the manufacture of the 
cheese is contemplated. The mold powder is prepared as follows: 
Either fresh bread, direct from the oven, or older bread, is sterilized 
49195°— 21— Bull. 970 2 
