The Book of Cheese

by Charles Thom; W. W. Fisk

TABLE IV

Composition of Roquefort Cheese
	Water Per Cent	Fat Per Cent	Protein Per Cent	Ash Per Cent	Salt Per Cent
Fat	38.69	32.31	21.39	6.14	4.14
Minimum	37.49	31.50	19.14	5.18	3.64
Maximum	40.10	33.53	23.06	6.81	4.88

The composition of the sheep's milk of the Roquefort producing region is reported by Marre:[67]