6 BULLETIN 970, U. S. DEPARTMENT OF AGRICULTURE. 
develop when the cheese has been subjected to long exposure to 
the air or when held at too high a temperature. In general, the 
lighter the color of the mold the milder the flavor of the cheese. 
Texture. — Roquefort cheese should not be compact, like Cheddar 
cheese. Numerous mechanical holes should be made throughout 
the cheese. A few gas holes may not be harmful, but too many 
should be avoided. Even the best of the imported cheeses almost 
always have a number of small gas holes. The mass of the cheese 
should be friable, soft, and unctuous; yet it should be firm enough 
to retain its shape, even when held at a high temperature. The 
cheese when fully ripe should not appear tough and waxy, as in the 
case of certain other green-mold cheeses. 
COMPOSITION OF SHEEP'S MILK. 
The percentage composition of sheep's milk in the Roquefort 
region, as given by Marre, 8 is quite different from that of cows' milk. 
Table 4. — Per cent composition of sheep's milk in the Roquefort region. 
Water. 
Casein. 
Fat. 
Lactose. 
Ash. 
Variation 
Per cent. 
76 to 83 
79.5 
Per cent. Per cent. 
5 to 8 o.otolO.5 
6. 5 8. 
Per cent. 
4 to 5 
4.5 
Per cent. 
0.8 to 1.2 
Average 
1.0 
Work with sheep's milk has revealed the fact that the acidity of 
the fresh milk when titrated with phenolphthalein is usually more than 
0.2 of 1 per cent, and in contrast with cows' milk gives a much firmer 
jellylike curd when acted upon by rennet. An examination of the 
composition of sheep's milk and cows' milk shows that the former 
has about twice the essential solids of fat and casein that the latter 
has, yet the ratio of fat to casein in both cases is approximately 
the same. Rich milk seems somewhat more desirable than poor 
milk in giving a firm curd when it is set with rennet. Milk testing 
about 4 per cent has given good results. 
THE MANUFACTURE OF COWS'-MILK ROQUEFORT. 
In general it has been found to be advantageous to follow the 
method of making this cheese as outlined by Marre. Because of the 
difference in the nature of cows' milk and sheep's milk, however, 
some modification of the process seems advisable. 
Acidity. — Fresh, clean milk is essential in making Roquefort. An 
overripe milk is likely to result in a gassy cheese and may produce a 
very objectionable flavor. The milk on setting should have an initial 
acidity of 0.21 to 0.23 per cent. About 3 or 4 per cent of starter is 
* Marre, E., Le Roquefort, p. 82. 
