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 lusty 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.

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.