The Concordia sentinel. (Vidalia, Concordia Parish, La.) 1882-current, 1921-02-19

The making of the cheese the farm and its
transportation to a central point for curing is
suggestive of arrangement that might prove
applicable to the cheese industry in the United
States. The cheese could be cured and rpened
at less expense and probably graded and mar
keted to better advantage, than under our pres
ent system.
1t is curious to note that the caves in France
have been formed by the slipping of the rocks
at the base of the CambalOu mountains. Among
them are subterranean grottOes and galleries
through which currents of cool moist air circulate
with great rapidity, and through which tiny
streams thread their way. The air currents COM
ing in contact with the rocks produce rapid evap
GRAFTON. as result of which the temperature is
often lowered to 40 degrees f. Many Of the caves
have been enlarged and artificial refrigeration
used for the purpose of storing and curing the
cheese at even lower temperatures
The secret of making a fine ROQuefort cheese
turns upon the development of certain molds. To
be sure most people regard anything mOldy as
unfit for use. But in this the mold is not
harmful and must be present if good Roquefort
flavor Is TO be developed. For several years the
dairy division has been endeavOring to develop
a greenwood cheese from cows milk.
In the first place, it impossible to secure
employees familiar with the process Of manufac
ture. 1t is not sufficient. some people believe
to sprinkle some green mold on the curd in order
to produce ROQuefort cheese. In the work OF
the dairy division for a long time the mold failed
= to develop properly. and in many cases did not
develop at all Special artificial curing cond-
lions had to be supplied. Ordinary refrigeration
was not enough. To cure the cheese properly
required very low temperature with high rel
alive humidity and considerable ventilation.
Make Our Own Caves.
However after years of experimental work, d
special ar-conditiOnng apparatus was perfected
an arrangement, somewhat similar to that used
i'm silk milIs-by means of which curing cohdi-
tons could be secured and maintained, ana whicn
were in fact quite comparable to the natural con
ditions that prevailed in the caves of Roquefort-
America had no RoquefOrt caves. therefore II
was necessary to build something Just aS gooc'
And American scientists did it. Moreover, the
French made RoquefOrt cheese from sheep : MIR
During the past year, by the use OF the equip
mont mentioned RoquefOrt cheese has Deeh Hiade
commercially from cows milk for the hrst tme
I'm tho limited States and marketed successfully
in oon,netitio1 with the imported article. In lact
como critics have declared the cows milk cheese
20 no sunerior TO the imported sleeps milk prod
uct. =.
Tho worst criticism Of the domestic product
.hot has fins far been made is that the cheese
10 TOO yellow With some commercial experience
,r,tb the cheese there is every reason to Delleve
that In the future some improvements in manu-
lecture will be made so TO produce cheese
,1oro uniform and perfect. and that eventually
cow,s-milk RoquefOrt cheese will become one
Of the established varieties of cheese In the United
States If not in the world.