Subterranean Twin Cities by Greg Brick

Author:Greg Brick
Language: eng
Format: mobi, pdf
Published: 0101-01-01T00:00:00+00:00

surfaces. The musty odor virtually disappeared and did not at any

time contribute to the flavor of the cheese.”

Combs claimed that there were enough caves near St. Paul to

109

supply the entire world demand for Roquefort. “There’s not a Euro-

pean cheese that can’t be made right here in Minnesota,” he boasted.

The

Talk like this did not go unnoticed for long. M. Henri Cassou, a member

of the French Foreign Trade Commission, swooped down on “the bas-

Medieval

tard caves,” declaring, “There is only one Roquefort cheese and it is

made in France.” “Genuine Roquefort cheese,” Cassou informed the

American, “is made from sheep’s milk. This milk has other properties,

Temples

because of the peculiar conditions of vegetation around Roquefort,

France.” The Minnesota product was made from the more plentiful

cow’s milk, which sometimes imparted a yellowish tinge to a cheese

of

Mushroom

Valley

Professor Willes Barnes

Combs (left) and R. A.

Trovatten, the state

commissioner of

agriculture, inspecting

Roquefort cheese in the

University of Minnesota

caves, 1935.

courtesy of the

minnesota historical

society.

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