Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-11-04
RoQuEFoRT CHEESE.
Methods Of Transforn,ine sheep's Milk
into an Export Product.

(From Daily Consular and Trade Reports)
The care necessary to secure a good
product is astonishing to those who have
never been to Roquefort to visit the
various factories. This industry con-
slmes annually about $3.50 gallons OF
sleeps milk, from which Is produced
about 3,797 metric tons Of cheese (metric
ton-a 2n4.e pounds). This amount Of milk
Is handled in some s60 dairies In the
Aveyron and adjoining departments and
the herds of sheep from which the sup
ply is obtained are estimated at 600 900.
The milk must be pure unskimmed
Sleeps milk. unadulterated with water
or with any other milk. inspectors are
employed and Instruments used to detect
fraud. The green hills Of the Aveyron.
which furnish fne pastures for feeding
the sheep. play no small part in the quail
ity OF the milk ard the celebrity OF Ro-
quefort cheese
An average ~ 10 liters Il liter-l.o5
uuarts) n Sleeps milk will produce
about "a kilos (kiio 90 pounds) Of fresh
cheese. whereas In tho departments Of
the Rhone. the Puy- de Dome, and the
cantal 1t requires 1Oe liters OF COWS milk
tn make II lsilos OF imitation Roquefort
cheese. These limitations comprise the
Forrle de- Cantal. Bleu dAuvergue. Bleu
do Gex. otc. RpGuefort cheese has a
more delicate taste and rich butter coll
or while the limitations have q bitter
taste. soon become q deep yellow after
cutting, and VIXEN exposed to heat turn
nearly black. Roquefort cheese can be
exported 20 torrid countries. while II Is
said that cheese manufactured partly
with cows milk could not Withstand the
transportation and the temperature
The dai-ies are IN dry and airy spots.
and the whitewashed walls, cemen ted
floors and screened windows all conduce
to cleanliness. The dairy consists OF
three rooms. IN the second Of which a
temperature of 81 degrees fahrenheit Is
recorded by the thermometer the year
round. The milk is first heated to a
temperature OF over 90 degrees fahren-
heit and curdled by the addition of
rennet. The curds pass through various
processes Of draining. sailing. moulding.
etc. but to state this generally gives
only slight idea Of the time and care
necessary. From start to shipment it
requires fifty to sixty days to turn out
n satisfactory product. The various OPP
erations might be briefly stated as fol-
lows; "a Treatment of the milk-skim-
ming, heating. curdling. dividing the
curds, draining, putting into moulds and
scattering with powder OF stale bread
crumbs, tasting, hardening; (2) treatment
OF cheese at factory-receiving and
weighing first and second sailing, brush
ing. piercing and classifying. placing in
caves, first turning. maturing in caves
second turning. second classifying ma =
.uIi"s continued thiro ana last turning
peIore e*peoition.
me preparation or the bread Is long
ana interesting part OF the process
special k'no or bread IS moistened and
'eie 10 mouio IN cave TOT ABOUT two
nohths' IL IL ehen cut INTO small pieces,
uried' GROUND ana noited. the powder
mus oo'ained is scattered over the lay
erS OF curuS as 'neS are paced IN the
MOUNDS rms makes tne piuisn green
streaAs noticeo IN the cheese ana helps
10 give RoQuefort It's aroma
me caves perform an important part
!" '',e '"''ic"'i'i' vi '''S ciieese' IL IL
largely pH maturing ana meHo"lne IN
tnem tha' ho'ue'ort cheese is eeieorat-
eo 'hro"s "ou' t'e "or'o TOT l's oehcate
mayor ana pecui'ar aroma lhese caves
are excavations same natural ana some
art'hciai' ho4o"e" out III inc sac OF the
steep ana rocky mountain "n'e" uo'nln-
a'es .ne NIUE vintage c'hS'hs 10 us
sue ineE are co'o an" aanp ou' VENT
i"'e" W III. d" WHY" pe"e''a.es
'''o"s" '"e assures III ti' S'ra''heu
o,NS' Soh'e caves are very urge meas
ur'ns d meters long by meters VIDE
"'u - meters hish' lhere are several
S''''eS !" each cave containing she'es
on which the cheese is placed.
"ese stories communicate oy means
VI s'"ii"ass ana elevators for CARRYING