milk.

Saloio
_Lisbon, Portugal_

An aromatic farm-made hand cheese of skim milk. Short cylinder, 1-1/2
to two inches in diameter, weighing a quarter of a pound. Made near
the capital, Lisbon, on many small farms.

Salonite
_Italy_

Favorite of Emperor Augustus a couple of thousand years ago.

Saltee
_Ireland_

Firm; highly colored; tangy; boxed in half-pound slabs. The same as
Whitethorn except for the added color. Whitethorn is as white as its
name implies.

Salt-free cheese, for diets

U.S. cottage; French fresh goat cheese; and Luxembourg Kochenkaese.

Samsoe
_Denmark_

Hard; white; sharp; slightly powdery and sweetish. This is the pet
cheese of Erik Blegvad who illustrated this book.

Sandwich Nut

An American mixture of chopped nuts with Cream cheese or Neufchatel.

Sapsago _see_ Chapter 3.

Sardegna
_Sardinia_

A Romano type made in Sardinia.

Sardinian
_Sardinia, Italy_

The typical hard grating cheese of this section of Italy.

Sardo
_Sardinia, Italy_

Hard; sharp; for table and for seasoning. Imitated in the Argentine.
There is also a Pecorino named Sardo.

Sarraz or Sarrazin
_Vaud, Switzerland_

Roquefort type.

Sassenage
_Dauphiny, France_

Semihard; bluer and stronger than Stilton. This makes a French trio of
Blues with Septmoncel and Gex, all three of which are made with the
three usual milks mixed: cow, goat and sheep. A succulent fermented
variety for which both Grenoble and Sassenage are celebrated.

Satz
_Germany_

Hard cheese made in Saxony.

Savoy, Savoie
_France_

Semisoft; mellow; tangy Port-Salut made by Trappist monks in Savoy.

Sbrinz
_Argentine_

Hard; dry; nutty; Parmesan grating type.

Scanno
_Abruzzi, Italy_

Soft as butter; sheep; burnt taste, delicious with fruits. Blackened
rind, deep yellow interior.

Scarmorze or Scamorze
_Italy_

Hard; buffalo milk; mild Provolone type. Also called Pear from being
made in that shape, oddly enough also in pairs, tied together to hang
from rafters on strings in ripening rooms or in the home kitchen. Fine
when sliced thick and fried in olive oil. A specialty around Naples.
Light-tan oiled rind, about 3-1/2 by five inches in size. Imitated in
Wisconsin and sold as Pear cheese.

Schabziger _see_ Chapter 3.

Schafkaese (Sheep Cheese)
_Germany_

Soft; part sheep milk; smooth and delightful.

Schamser, or Rheinwald
_Canton Graubiinden, Switzerland_

Large skim-milker eighteen by five inches