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Roquefort Cheese

The celebrated cheese of Roquefort, which takes its name from the place where it is produced, was made in the seventeenth century in the following way, according to Marcorelle. "The curd employed is made from sheep's milk mixed with a little goat's milk. It is broken as small as possible. When it is taken from the moulds it is bound with a linen band and taken to the drying-room, then to the caves, where it is rubbed with salt on the two flat sides of the surface. The downy substance which subsequently covers the crust is frequently scraped off, after which it is left to ripen on tablets exposed to currents of air which proceed from the interstices of the rocks in which the caves are formed."