Orange County observer. [volume] (Hillsborough, N.C.) 1880-1918, 1894-04-07
CHEESE MAKING.
HOW THIS FOOD PRODUCT Is
MADE ABROAD.
Processes Sy Which the Foreign Ar.
ticle Get. the Quality Gourmets-
Relish 50 Much - RoQuefort
Cheese Ripcncd In Caves.

comparatively well known. In great |
measure their quality depends upon
the care with which they are aged |
Among European cheeses, which with |
In couple OF decades in this country |
have superseded those of England in |
popularity, there is a certain mystery
in the processes by which they are
manufactured. In the sof. cheeses
the product of the New Jersey farm
may really be said to fairly compete
with those of Europe. But these imi-
tations have their restrictions. For
instance, these worthy imitators of n
delicacy SO popular have either vainly
or not at all attempted to reproduce
the famous Roquefort
This cheese is probably one of the
oldest known. 1t is certainly one of
the oldest mentioned in any written
book. Pliny mentions i in one ofhis
works, and Rabelais when he wrote
the phrase that has since become so
commonplace, 'that the moon is made
of green cheese" is more likely t.
have had in mind the green -streaked
Roquefort than the green sage cheese
of England of the time OF shakespeare.
The making of Roquefort cheese is
something of romance. The village
from which it takes its name is stu
nted in a deep, narrow gorge, with
high, precipitous walls of limestone
rock. This cheese is made from the
milk Of the blaci, goat, which has
fertile pasturage Of ten or twelve
leagues in the valley below.
This milk is heated almost to boiling
and set aside. In the morning it is
skinned, heated to ninety-eight de-
grees and mingled with the mornings
milk for coagulation. When the curd
has been divided with clean wooden
paddle AMI the whey drawn of it is
we'll kneeded by the hands of the
pretty mountain maidens and pressed
in layers into moulds with perforated
bottoms. Usually thin layer of
mouldy bread is placed between the
layers of curd, the object being to
hasten the ripening by supplying the
green mould peculiar 20 this cheese.
This br cad is always made the week
before Christmas. of equal parts oi
| summer and winter barley, with CON
siderable sour dough and little vine
gar The mouldiness which this pro
duces is not sufficiently apparent for
the taste of the high -classeil connois-
sieur, unless The cheese is kept for
three mouths and its action FASTENED
by WARMTH. When 1T strikes the
| peasant That it is mouldv enough the
cheese is ground, sifted, moistenef
with water and kent from contact will
the air.
In the caves and iissures in the wall.
Of the town. anil III vaults rudelv con-
structed IN these assures, the ripen-
ing of the Roquefort cheese is carrlet
on by the cold currents Of air which
whistle through them al the yea
round. Those vaults which have cur
rents flowing from south TO north are
believed to yield the best cheese.
The proprietor of these caves keep.
the cheeses sometimes for seyera
years The cheeses when brought il
are classified according to their merit
Sals is sprinkled over them, and the
are piled one On another for two d
three days. Then they are take
down, the Accumulated salt CAREFUL,
rubbed II and then thev are piled IL
) again and lett for week. They ar,
scraped and pared, prickel through
, and through w;th needles driven b,
machinery il order 10 accelerate tn
gathering o. the green mould II III
interior, api after this ara lef; j
piles again FOR fifteen days, till the
8 become dry aaI ar1l u texture al
their interiors b.yiG - BE- covers
: with mould
: Another io-s.yn caeese wnich :
favoritc hsre Is the small. roun
|, | Dutch che4sa kno=a a% the Elan
: is called after small anl aoarssn.n
e iosa o. ths. Iatae, located aos Il
> from Amsterdam. /: looks ser
e | much like snail -ei cannon ball, au
: there Is story TIA. w-eu, dariug II
jk.ege u oEe o. tae cites - Hollxas