, weighing forty to forty-six
pounds.

Schlickermilch

This might be translated "milk mud." It's another name for Bloder,
sour milk "waddle" cheese.

Schlesische Sauermilchkaese
_Silesia, Poland_

Hard; sour-milker; made like hand cheese. Laid on straw-covered
shelves, dried by a stove in winter and in open latticed sheds in
summer. When very dry and hard, it is put to ripen in a cellar three
to eight weeks and washed with warm water two or three times a week.

Schlesischer Weichquarg
_Silesia, Poland_

Soft, fresh skim, sour curd, broken up and cooked at 100 deg. for a short
time. Lightly pressed in a cloth sack twenty-four hours, then kneaded
and shaped by hand, as all hand cheeses are. Sometimes sharply
flavored with onions or caraway. Eaten fresh, before the strong hand
cheese odor develops.

Schloss, Schlosskaese, or Bismarck
_German_

This Castle cheese, also named for Bismarck and probably a favorite of
his, together with Bismarck jelly doughnuts, is an aristocratic
Limburger that served as a model for Liederkranz.

Schmierkaese

German cottage cheese that becomes
smearcase in America.

Schnitzelbank Pot _see_ Liederkranz, Chapter 4.

Schoenland
_German_

Imitation of Italian Bel Paese, also translated "beautiful land."

Schuetzenkaese
_Austria_

Romadur-type. Small rectangular blocks weighing less than four ounces
and wrapped in tin foil.

Shottengsied
_Alpine_

A whey cheese made and consumed locally in the Alps.

Schwarzenberger
_Hungary and Bohemia_

One part skim to two parts fresh milk. It takes two to three months to
ripen.

Schweizerkaese
_Switzerland_

German for Swiss cheese. (_See_ Emmentaler.)

Schweizerost Dansk, Danish Swiss Cheese
_Denmark_

A popular Danish imitation of Swiss Swiss cheese that is nothing
wonderful.

Select Brick _see_ Chapter 12.

Selles-sur Cher
_Berry, France_

A goat cheese, eaten from February to September.

Senecterre
_Puy-de-Dome, France_

Soft, whole-milk; cylindrical, weighing about 1-1/2 pounds.

Septmoncel
_France_

Semihard; skim; blue-veined; made of all three milks: cow, goat and
sheep. An excellent "Blue" ranked above Roquefort by some, and next to
Stilton. Also called Jura Bleu, and a member of the triple milk
triplets with Gex and Sassenage.

Serbian
_Serbia_

Made most primitively by dropping heated stones into a kettle of milk
over an open fire. After the rennet is added, the curd stands for an
hour and