Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1921-02-18

The making of the cheese on the farm and its
transportation to central point for curing IS
suggestive of an arrangement that might prove
applicable to the cheese industry in the Gnlteu
States. The cheese could be cured and ripenea
at less expense and probably graded apd 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 clrculate
with great rapidly, and through which tiny,
streams thread their way. The air currents COM
ing in contact with the rocks produce rapid evap-
grafton, as a 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
unit for use. But in this case 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 was impossible to secure
employees familiar with the process of manufac-
ture. 1t is not sufficient, as some people believe
to sprinkle some green mold on the curd in order
to produce a Roquefort cheese. In the work of
the dairy division, for 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, a
special air-condtioning apparatus was perfected
an Arrangement somewhat similar to that used
in silk mills-by means of which curing condi-
lions could be secured and maintained, and which
were in fact quite comparable to the natural con-
dtions that prevailed in the caves of Roquefort.
America had no Roquefort caves. Therefore it
was necessary to build something just as good
And American scientists did it. Moreover the
French made Roquefort cheese from Sleeps milk.
During the past year, by the use of the equip
ment mentioned, Roquefort cheese has been made
commercially from cows milk for the first time
in the United States and marketed successfully
in connection with the imported article. In fact,
some critics have declared the cows milk cheese
to be superior to the imported sleeps milk prod
uct.
The worst criticism of the domestic product
that has thus far been made is that the cheese
is too yellow With some commercial experience
with the cheese there is every reason to believe
that in the future some improvements in manu-
facture will be made so to produce a cheese
more uniform and perfect and That eventually
a cows-milk Roquefort cheese will become one
of the established varieties Of cheese in the United
States, if not in the world