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or goat's milk is not available. In France a small addition of cow's milk to the sheep's milk—not to exceed 10%—is often used.
Around Roquefort a milk ewe produces on an average 135 lbs. of milk a year, which makes up to 35 lbs. of cheese.
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Milking the ewes at Roquefort, France (G. Ellbrecht)
The milk is set at about 80° with rennet sufficient to coagulate it in 1½ to 2 hours. To cut or break and stir the curd, tools similar to those used in the manufacture of Dutch cheese are employed and stirring is continued until the pieces of curd are about the size of peas when the whey is dipped off and the curd is further broken with the hand and placed on a cloth to drain. In fifteen minutes it is ready to be put into the
