Amador Ledger-Dispatch, 28 January 1910 — ROQUEFORT CHEESE. [ARTICLE]

ROQUEFORT CHEESE.

The Discovery Made by a Poor French

Peasant Boy.

A shepherd boy with a poor appetite discovered the secret of making Itoquefort cheese. True as gospel! They swear by that story today in Itoquefort. France, and if they only knew the lad's name they'd raise a monument to him. lie was out tending sueep. and. the sun smiting down hard, he went Into » cavern to eat his cheese and rye bread. He failed to gei away with all of it and threw a hunk of the cheese off to one side. It happened to drop on v natural shelf, and a few months later the boy found the cheese still there. He saw that li had undergone a constitutional change, for instead of being dry aud hard it •was moist ami creamy. Besides, there were veiiis of greenish mold running through It. Tbe boy took a nip. and the taste was so pleasing he carried ii crumb home to his mother. She must have been a woman of intelligence, for no sooner bad she tasted than sue took one of the largest rolls of cheese from her dairy, had her sou guide her to the cavern and placed it ou the shelf. In <lue time the same change was wrought, and Roquefort cheese had arrived as an article of commerce. All the natural caverns around the quaint old town now are used for ripening cheese, and the women work in them with small oil lamps strapped around their chests.— New York Press.