the cheese,—altogether 4 to 5 lbs. of salt to 100 lbs. of cheese. Every day it is rubbed with a dry rag and the cheese is turned and salted on the other side until the salt is thoroughly incorporated.
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Swiss cheese press
The cheese is cured for at least 100 days in the factory and is usually stored for another three to six months by the dealer before it is ready for the consumer.
Roquefort.—The
French Roquefort is
inoculated with a
mold from stale
bread which spreads
through the cheese
and produces the
peculiar flavor of this
type. It is made
from sheep's milk
and was formerly
cured in cool subterranean
caverns, but
now in elaborate curing
houses. In this
country imitation
Roquefort is made of cow's milk and cured in cold
storage.
It should be remembered, however, that sheep's milk is very rich in fat and that a rich Roquefort that will compare favorably with the genuine cannot be made from cow's milk without an addition of cream if sheep's
