Manufacture of Cows'-Milk Roquefort Cheese (Classic Reprint)

Excerpt from Manufacture of Cows'-Milk Roquefort Cheese

There is a remarkable uniformity of composition in the best grades of this cheese. Good Roquefort should contain close to 40 per cent water, 4 per cent salt, and 32 per' cent fat. Special significance is attached to the salt-and - wat'er content of the' cheese, and the com position of the domestic cheese has been made to approximate as closely as. Possible that of the imported cheese.

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