University of Minnesota - Gopher Yearbook (Minneapolis, MN)

Page 18 text:

A f 1 Left-Professor Combs and Dr. Coulter sampling one of the cheeses made in the caves on the Mississippi river banks. As a result of their work, Minnesota has become well known in the market as the producer of this particular type of cheese. Below-Interior of one of the caves showing the racks of ripening cheese. The caves must be kept at the proper tem- perature in order that the product will be of the highest quality. in the inset is the entrance to the cave. Roqueiort Experiment Under the supervision of Professor W. li. Combs a project for the manufacture of a Roquefort-like cheese has been developed in the caves along the Mississippi river. These caves are the nearest ap- proximation to the conditions of those near the village of Roquefort, France, where true Roquefort is produced from shcep's milk. I-Iumidity and tem- perature are the chief necessities for the production of a high grade of cheese. The humidity of the Minnesota caves ranges from 95 to 100 per cent, and the temperature from 49 to 52 degrees Fahrenheit. Nearly 12,000 pounds of cheese were made by the dairy division in 1935. This is the largest quan- tity of Roquefort-like cheese ever made in an expe- rimental or commercial way in the United States. Professor Combs believes there are enough caves underlying Ramsey, Hennepin, and Anoka counties to produce more Roquefort-like cheese than is now used in the United States including true Roqucfort. I-Ie also sees the possibility that in Minnesota alone, from two to four million pounds of the cheese could be produced, utilizing from 20 to 40 million pounds of cow's milk. This would approach the entire present domestic consumption of true Roquefort and Roqueliort-like cheese.

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