isable, however, to take coffee and Skyr together just before
riding, as it gives you diarrhea."

Slipcote, or Colwick
_England_

Soft; unripened; small; white; rich as butter. The curd is put in
forms six by two inches for the whey to drain away. When firm it is
placed between cabbage leaves to ripen for a week or two, and when it
is taken from the leaves the skin or coat becomes loose and easily
slips off--hence the name. In the middle of the eighteenth century it
was considered the best cream cheese in England and was made then, as
today, in Wissenden, Rutlandshire.

Smaeltost
_Sweden_

Soft and melting.

Smearcase

Old English corruption of German Schmierkaese, long used in America for
cottage cheese.

Smoked Block
_Austria_

A well-smoked cheese in block form.

Smoked Mozzarella _see_ Mozzarella Affumicata.

Smoked Szekely
_Hungary_

Soft; sheep; packed like sausage in skins or bladders and smoked.

Smokelet
_Norway_.

A small smoked cheese.

Soaked-curd cheese _see_ Washed-curd cheese.

Sorbais
_Champagne, France_

Semihard; whole milk; fermented; yellow, with reddish brown rind. Full
flavor, high smell. Similar to Maroilles in taste and square shape,
but smaller.

Sorte Maggenga and Sorte Vermenga

Two "sorts" of Italian Parmesan.

Soumaintrain, Fromage de
_France_

Soft; fine; strong variety from Upper Burgundy.

Soybean
_China_

Because this cheese is made of vegetable milk and often developed with
a vegetable rennet, it is rated by many as a regular cheese. But our
occidental kind with animal milk and rennet is never eaten by Chinese
and the mere mention of it has been known to make them shiver.

Spalen or Stringer
_Switzerland_

A small Emmentaler of fine reputation made in the Canton of
Unterwalden from whole and partly skimmed milk and named from the
vessel in which five or six are packed and transported together.

Sperrkaese _see_ Dry.

Spiced
_International_

Many a bland cheese is saved from oblivion by the addition of spice,
to give it zest. One or more spices are added in the making and
thoroughly mixed with the finished product, so the cheese often takes
the name of the spice: Kuminost or Kommenost for cumin; Caraway in
English and several other languages, among them Kuemmel, Nokkelost and
Leyden; Friesan Clove and Nagelkass; Sage; Thyme, cloverleaf Sapsago;
whole black pepper Pepato, etc.

Spiced and Spiced Spreads
_U.S.A._

Government standards fo