Cheese Characteristics and Uses, page 7


Saaland Pfarr - Swedish. The curd is mashed with whiskey before ripening.

Saanen - Swiss. Hard and dry, rich flavor similar to Gruyere. Used for grating, thinly slicing and melting.

Saga - Danish. A lovely blue, triple-crème cheese. Young, with a softer flavor than traditional blues because it isn’t aged.

Sage Cheddar - American. A natural Cheddar flavored with sage before ripening.

Sage Cream - English. An unripened cream cheese. Green colored from fresh, bruised sage leaves and spinach juice.

Sage Derby - English Derby cheese flavored with sage. A traditional Christmas food in Britain.

Sage Lancashire - English. A variety of Lancashire. Contains sage leaves.

Saingorlon - French. Cow’s milk cheese, rich, semi-soft, ripened, blue-veined, but delicate in flavor.

Saint-Benoit - French. A soft cheese that has been rubbed with charcoal and salt before ripening.

Saint-Ivel - English. Soft cheese inoculated with the same culture that is used for making yogurt; with curing, develops a flavor like that of Camembert.

Saint-Marcellin - Also known as Bruleur de Loup. French. Soft goat’s milk cheese, mild when fresh.

Saint-Nectaire - French. A semi-soft, aged, sharp goat cheese. Nutty flavor.

Saint-Paulin - A variation of Port du Salut. Created by the Trappist monks of Notre Dame in 1816. Semi-soft when young. In cold countries it will remain that way, but in hot countries it ages to semi-firm consistency.

Sainte-Maure - French. Seasonal goat cheese. One of the first goat’s milk cheeses to enter the U.S. A great first-try goat’s milk cheese.

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