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Saint-Winx _Flanders, France_
The fromage of Saint-Winx is a traditional leader in this Belgian border province noted for its strong, spiced dairy products.
Sainte-Anne d'Auray _Brittany, France_
A notable Port-Salut made by Trappist monks.
Sainte-Marie _Franche-Comte, France_
A creamy concoction worthy of its saintly name.
Sainte-Maure, le, or Fromage de Sainte-Maure-de-Touraine _France_
Made in Touraine from May to November. Similar to Valencay.
Salamana _Southern Europe_
Soft sheep's milk cheese stuffed into bladderlike sausage, to ripen.
It has authority and flavor when ready to spread on bread, or to mix with cornmeal and cook into a highly cheese-flavored porridge.
Salame _France_
Soft cream cheese stuffed into skins like salami sausages.
Salami-sausage style of packing cheese has always been common in Italy, from Provolone down, and now--both as salami and links--it has became extremely popular for processed and cheese foods throughout America.
Salers, Bleu de _France_
One of the very good French Blues.
Saligny _Champagne, France_
White cheese made from sheep's 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 Kochenkase.
Samso _Denmark_
Hard; white; sharp; slightly powdery and sweetish. This is the pet cheese of Erik Blegvad who ill.u.s.trated 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.
Sa.s.senage _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 Gren.o.ble and Sa.s.senage 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 b.u.t.ter; sheep; burnt taste, delicious with fruits. Blackened rind, deep yellow interior.
Scarmorze or Scamorze _Italy_
