SEMI-HARD CHEESES 149-171
The green mold group, 166; Roquefort cheese, 167; Cow's
milk or Façons Roquefort, 168; Outline of making
Roquefort, 169; Ripening of Roquefort, 170; Gorgonzola,
171; Stilton cheese, 172; Gex, 173; Bacterially-ripened
series, 174; Brick cheese, 175; Making of brick cheese,
176; Ripening brick cheese, 177; Qualities of brick
cheese, 178; Composition and yield, 179; Port du Salut
cheese, 180.