. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 14 BULLETIN 9'10, U. S. DEPAETMENT OF AGRICULTURE. held under a uniform temperature in the draining process. At the time of salting a cheese should contain about 45 per cent water. Salting.—Roquefort cheese is salted on the outside at a tempera- ture of approximately 48° F. and in a dry room. It should be salted the fourth or fifth day after making. During this period it is desirable to have some ventilation to remove the excess moisture occasioned by the salting. The entire salting process should require about 10 days
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 14 BULLETIN 9'10, U. S. DEPAETMENT OF AGRICULTURE. held under a uniform temperature in the draining process. At the time of salting a cheese should contain about 45 per cent water. Salting.—Roquefort cheese is salted on the outside at a tempera- ture of approximately 48° F. and in a dry room. It should be salted the fourth or fifth day after making. During this period it is desirable to have some ventilation to remove the excess moisture occasioned by the salting. The entire salting process should require about 10 days. At the time of salting the cheese should be moist but not wet nor yellow. Having the cheese too dry may result in undersalting. The cheeses are carried on a hand truck to the salting room and eight cheeses are piled on each board. In order that the cheeses may ac- quire the same tem- perature as the salting room they should be left there overnight. Fine, dry salt then is rubbed vigorously over the surface of the cheese, and all the salt that will adhere to the cheese is used. The salt permeates the cheese and tends to remove the excess whey. After the cheeses are salted they are put in piles of two or three, and the following day their position is re- versed, with no addi- tion of salt. On the third or fourth day they are again salted in the manner previously described. After an intervening day the cheese is sprinkled over very lightly. Some experience is required before a person can salt Roquefort cheese successfully, and this work must be very carefully done. Some system of piling or marking should be used in order that one may tell at a glance the stage of salting. Unless great care is taken there is always a tendency either to undersalt or to oversalt. Under- salting is the greater evil. As previously noted in the analyses of Roquefort cheese each cheese should contain approximately 4 per cent salt and 40 per cent moisture. Since salt amounting to about 10 per cent of
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