=Roquefort cheese.= Among the more important foreign types of cheese that are characterized by the development of mold is Roquefort, so named from the district in France in which it is made. This cheese is made from sheep's milk, in much the same manner as cheddar. The characteristic process in its preparation is the inoculation of the curd, at the time it is put to press, with the spores of a particular kind of mold, a type closely related to the ordinary green mold of bread and cheese. The mold for inoculation is grown on bread, the whole mass being dried so that it can be powdered; then the ground-up material is sprinkled on the curd as it is placed in the press hoops. The first stage in the ripening of Roquefort is probably identical with that of the types of hard cheeses already considered, the breaking-down of the curd being due to the pepsin of the rennet used, which action is made possible by the acid formed by the bacteria. The second stage in ripening, and one in which the characteristic flavor of the cheese is developed, is due to the growth of the mold with which the cheese is seeded. Molds can grow only in the presence of air, and in order to provide this condition, the cheese are run through a machine having a series of needle-like projections which fills the cheese with fine holes. This allows the air to penetrate the cheese and the mold to grow, the fruiting of which develops the characteristic flavor. The changes produced by the mold are not well understood, but the flavor is evidently connected with its development since in the absence of mold, it does not appear. The cheese must be cured under carefully controlled conditions, as to temperature and moisture; in France these are secured by curing the cheese in limestone caves that are highly saturated with moisture. Attempts have been made to make Roquefort cheese in other parts of the world, but they have never been successful, due undoubtedly to the fact that the proper environment and conditions for the development of the various types of organisms necessary in the ripening process have not been met. This cheese is sold for 50 to 75 cents per pound in the markets of the world. There are two other kinds of cheese that are closely related to Roquefort, as to the manner of ripening, viz., the Gorgonzola of Italy and the Stilton of England, both of which possess their characteristic flavors by reason of the development of molds. In Stilton cheese the mold is not intentionally added, the maker relying on the contamination that comes from the factory for the usual seeding. If this does not develop, it is sometimes inoculated by exchanging plugs with a well-ripened Stilton. This method is not so certain as in the inoculation of Roquefort.