_Handling._--Freshly made cheeses are turned within the first hour to insure the proper smoothness of both sides. Further draining is best accomplished in a room at about 64° F. with a relative humidity of 85 to 90 per cent. If the surface of the cheese becomes too dry, a rind is formed. No real rind is permitted on Roquefort. If the temperature is too high, slime forms quickly and unfavorable fermentation may occur. Slime (bacteria and _Oidium lactis_ usually) must be scraped when it becomes too heavy. _Salting._[71]--Experimental cheeses were found to give the best results when at the end of about three days' drainage they contained about 50 per cent water. Such cheeses were salted by sprinkling the entire surface lightly, replaced upon the drain boards for one day, salted again and piled in two's. After another day they received the third salting and were piled in three's for two days longer. A total of about 10 per cent by weight of salt was used to secure an absorption of 4 per cent. At the same time the water-content dropped to 40 to 43 per cent. After salting is completed, the cheeses are brushed and punched with holes to permit oxygen to enter.[72] They are then ready for ripening. +170. Ripening of Roquefort.+--The ripening of experimental Roquefort has required four to six months at a relative humidity of 85 to 90 per cent. This relative humidity is just below the equilibrium relative humidity of the cheese, hence permits a shrinkage of 2 to 4 per cent in the water-content of the cheese. This makes it possible to control the amount of surface slime developed.