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Semihard and as mellow as all good Swiss cheese. This is the finest cheese in the greatest cheese land; an Emmentaler also known as Hartkase, Reibkase and Walliskase, it came to fame in the sixteenth century and has always fetched an extra price for its quality and age.
It is cooked much dryer in the making, so it takes longer to ripen and then keeps longer than any other. It weighs only ten to twenty pounds and the eyes are small and scarce. The average period needed for ripening is six years, but some take nine.
Sage, or Green cheese _England_
This is more of a cream cheese, than a Cheddar, as Sage is in the U.S.A. It is made by adding sage leaves and a greening to milk by the method described in Chapter 4.
Saint-Affrique _Guyenne, France_
This gourmetic center, hard by the celebrated town of Roquefort, lives up to its reputation by turning out a toothsome goat cheese of local renown.
We will not attempt to describe it further, since like most of the host of cheeses honored with the names of Saints, it is seldom shipped abroad.
Saint-Agathon _Brittany, France_
Season, October to July.
Saint-Amand-Montrond _Berry, France_
Made from goat's milk.
Saint-Benoit _Loiret, France_
Soft Olivet type distinguished by charcoal being added to the salt rubbed on the outside of the finished cheese. It ripens in twelve to fifteen days in summer, and eighteen to twenty in winter. It is about six inches in diameter.
Saint-Claude _Franche-Comte, France_
Semihard; blue; goat; mellow; small; square; a quarter to a half pound. The curd is kept five to six hours only before salting and is then eaten fresh or put away to ripen.
Saint-Cyr _see_ Mont d'Or.
Saint-Didier au Mont d'Or _see_ Mont d'Or.
Saint-Florentin _Burgundy, France_
A l.u.s.ty cheese, soft but salty, in season from November to July.
Saint-Flour _Auvergne, France_
Another seasonal specialty from this province of many cheeses.
Saint-Gelay _Poitou, France_
Made from goat's milk.
Saint-Gervais, Pots de Creme, or Le Saint Gervais _see_ Pots de Creme.
Saint-Heray _see_ La Mothe.
Saint-Honore _Nivernais, France_
A small goat cheese.
Saint-Hubert _France_
Similar to Brie.
Saint-Ivel _England_
Fresh dairy cream cheese containing _Lactobacillus acidophilus_.
Similar to the yogurt cheese of the U.S.A., which is made with _Bacillus Bulgaricus._
Saint-Laurent _Roussillon, France_
Mountain sheep cheese.
Saint-Lizier _Bearn, France_
A white, curd cheese.
Saint-Loup, Fromage de _Poitou and Vendee, France_
Half-goat, half-cow milk, in season February to September
Saint-Marcellin _Dauphine, France_
One of the very best of all goat cheeses. Three by 3/4 inches, weighing a quarter of a pound. In season from March to December.
Sometimes sheep milk may be added, even cow's, but this is essentially a goat cheese.
Saint-Moritz _Switzerland_
Soft and tangy.
Saint-Nectaire, or Senecterre _Auvergne, France_
Noted as one of the greatest of all French goat cheeses.
Saint-Olivet _see_ Chapter 3.
Saint-Pierre-Pouligny _see_ Pouligny-Saint-Pierre.
Saint-Reine _see_ Alise.
Saint-Remy, Fromage de _Haute-Saone, France_
Soft Pont l'Eveque type.
Saint-Stefano _German_
Bel Paese type.
