Slipcote, or Colwick
England

Soft; unripened; small; white; rich as butter.  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.

Smaeltost
Sweden

Soft and melting.

Smearcase

Old English corruption of German Schmierkaese, 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.

Sperrkaese 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:  Kuminost or Kommenost for cumin; Caraway in English and several other languages, among them Kuemmel, Nokkelost and Leyden; Friesan Clove and Nagelkass; 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.