Made most primitively by dropping heated stones into a kettle of milk over an open fire.  After the rennet is added, the curd stands for an hour and is separated from the whey by being lifted in a cheesecloth and strained.  It is finally put in a wooden vessel to ripen.  First it is salted, then covered each day with whey for eight days and finally with fresh milk for six.

Syria also makes a cheese called Serbian from goat’s milk.  It is semisoft.

Serbian Butter see Kajmar.

Serra da Estrella, Queijo da (Cheese of the Star Mountain Range) Portugal

The finest of several superb mountain-sheep cheeses in Portugal.  Other milk is sometimes added, but sheep is standard.  The milk is coagulated by an extract of thistle or cardoon flowers in two to six hours.  It is ripened in circular forms for several weeks and marketed in rounds averaging five pounds, about ten by two inches.  The soft paste inside is pleasantly oily and delightfully acid.

Sharp-flavored cheese

U.S. aged Cheddars, including Monterey Jack; Italian Romano Fecorino, Old Asiago, Gorgonzola, Incanestrato and Caciocavallo; Spanish de Fontine; Aged Roumanian Kaskaval.

Shefford see Chapter 2.

Silesian
Poland and Germany

White; mellow; caraway-seeded.  Imitated in the U.S.A. (see Schlesischer.)

Sir cheeses

In Yugoslavia, Montenegro and adjacent lands Sir or Cyr means cheese.  Mostly this type is made of skimmed sheep milk and has small eyes or holes, a sharp taste and resemblance to both American Brick and Limburger.  They are much fewer than the Saint cheeses in France.

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.”