The Complete Book of Cheese Part 71

Sir Iz Mjesine _Dalmatia, Yugoslavia_

Primitively made by heating skim sheep milk in a bottle over an open fire, coagulating it quickly with pig or calf rennet, breaking up the curd with a wooden spoon and stirring it by hand over the fire.

Pressed into forms eight inches square and two inches thick, it is dried for a day and either eaten fresh or cut into cubes, salted, packed in green sheep or goat hides, and put away to ripen.

Sir Mastny _Montenegro_

Fresh sheep milk.

Sir Posny _Montenegro_

Hard; skim sheep milk; white, with many small holes. Also answers to the names of Tord and Mrsav.

Sir, Twdr _see_ Twdr Sir.

Sir, Warshawski _see_ Warshawski Syr.

Siraz _Serbia_

Semisoft; whole milk. Mellow.

Skyr _Iceland_

The one standard cheese of the country. A cross between Devonshire cream and cream cheese, eaten with sugar and cream. It is very well liked and filling, so people are apt to take too much. A writer on the subject gives this bit of useful information for travelers: "It is not advisable, 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 b.u.t.ter. 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.

Smaltost _Sweden_

Soft and melting.

Smearcase

Old English corruption of German Schmierkase, 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.

Sperrkase _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: k.u.minost or Kommenost for c.u.min; Caraway in English and several other languages, among them k.u.mmel, Nokkelost and Leyden; Friesan Clove and Nagelka.s.s; Sage; Thyme, cloverleaf Sapsago; whole black pepper Pepato, etc.

Spiced and Spiced Spreads _U.S.A._

Government standards for spiced cheeses and spreads specify not less than 1-1/2 ounces of spice to 100 pounds of cheese.

Spiced Fondue _see_ Vacherin Fondu.

_France_

Spitz Spitzkase _Germany_

Small cylinder, four by one and a half inches. Caraway spiced, Limburger-like. _see_ Backsteiner.

Sposi _Italy_

Soft; small; cream.

Spra _Greek_

Sharp and pleasantly salty, packed fresh from the brine bath in one-pound jars. As tasty as all Greek cheeses because they are made princ.i.p.ally from sheep milk.

Stangenkase _Germany_