Schabziger see Chapter 3.

Schafkaese (Sheep Cheese)
Germany

Soft; part sheep milk; smooth and delightful.

Schamser, or Rheinwald
Canton Graubiinden, Switzerland

Large skim-milker eighteen by five inches, weighing forty to forty-six pounds.

Schlickermilch

This might be translated “milk mud.”  It’s another name for Bloder, sour milk “waddle” cheese.

Schlesische Sauermilchkaese
Silesia, Poland

Hard; sour-milker; made like hand cheese.  Laid on straw-covered shelves, dried by a stove in winter and in open latticed sheds in summer.  When very dry and hard, it is put to ripen in a cellar three to eight weeks and washed with warm water two or three times a week.

Schlesischer Weichquarg
Silesia, Poland

Soft, fresh skim, sour curd, broken up and cooked at 100 deg. for a short time.  Lightly pressed in a cloth sack twenty-four hours, then kneaded and shaped by hand, as all hand cheeses are.  Sometimes sharply flavored with onions or caraway.  Eaten fresh, before the strong hand cheese odor develops.

Schloss, Schlosskaese, or Bismarck
German

This Castle cheese, also named for Bismarck and probably a favorite of his, together with Bismarck jelly doughnuts, is an aristocratic Limburger that served as a model for Liederkranz.

Schmierkaese

German cottage cheese that becomes
smearcase in America.

Schnitzelbank Pot see Liederkranz, Chapter 4.

Schoenland
German

Imitation of Italian Bel Paese, also translated “beautiful land.”

Schuetzenkaese
Austria

Romadur-type.  Small rectangular blocks weighing less than four ounces and wrapped in tin foil.

Shottengsied
Alpine

A whey cheese made and consumed locally in the Alps.

Schwarzenberger
Hungary and Bohemia

One part skim to two parts fresh milk.  It takes two to three months to ripen.

Schweizerkaese
Switzerland

German for Swiss cheese. (See Emmentaler.)

Schweizerost Dansk, Danish Swiss Cheese
Denmark

A popular Danish imitation of Swiss Swiss cheese that is nothing wonderful.

Select Brick see Chapter 12.

Selles-sur Cher
Berry, France

A goat cheese, eaten from February to September.

Senecterre
Puy-de-Dome, France

Soft, whole-milk; cylindrical, weighing about 1-1/2 pounds.

Septmoncel
France

Semihard; skim; blue-veined; made of all three milks:  cow, goat and sheep.  An excellent “Blue” ranked above Roquefort by some, and next to Stilton.  Also called Jura Bleu, and a member of the triple milk triplets with Gex and Sassenage.

Serbian
Serbia