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 Kochenkaese.

Samsoe
Denmark

Hard; white; sharp; slightly powdery and sweetish.  This is the pet cheese of Erik Blegvad who illustrated 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.

Sassenage
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 Grenoble and Sassenage 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 butter; sheep; burnt taste, delicious with fruits.  Blackened rind, deep yellow interior.

Scarmorze or Scamorze
Italy

Hard; buffalo milk; mild Provolone type.  Also called Pear from being made in that shape, oddly enough also in pairs, tied together to hang from rafters on strings in ripening rooms or in the home kitchen.  Fine when sliced thick and fried in olive oil.  A specialty around Naples.  Light-tan oiled rind, about 3-1/2 by five inches in size.  Imitated in Wisconsin and sold as Pear cheese.