Cheese Characteristics and Uses, page 8
Samso - One of the finest of Danish cheeses. Gold colored, semi-firm, with a nut-like, buttery flavor.
Sap Sago - A Swiss hard cheese that has no fat in it. Flavored with herbs. It must be grated.
Sardo - Hard, salty Argentine cheese used for grating.
Sbinz - Perhaps the oldest cheese made in Switzerland. An aged cheese, hard and even-textured, making it excellent for grating. Preferable to the Parmesan because of its richer flavor and higher fat content. Often thinly sliced and eaten with bread when not quite hard.
Scamorzo - Also known as Scamorze and Scamorza. A mozzarella-type but more solid. Salty, and may be smoked. Soft when young, firm enough to slice when aged. It is hung from rafters to ripen and is repeatedly rubbed with oil.
Schabzieger - Hard cheese from Switzerland. Sometimes called “green cheese” because powdered clover is added. Made of slightly sour skimmed milk.
Schimmelkase - German. Soft, with a white crust. Good added to scrambled eggs.
Schlosskase Bismarck - Named after the German Prime Minister.
Selles-Sur-Cher - French. Salty, semi-firm goat cheese.
Septmoncel - French. Also known as “Jura Bleu.” Blue-veined cheese made with a mixture of cow’s, goat’s and sheep’s milk.
Serpa - A prized Portuguese cheese made of sheep’s milk. As a young cheese, soft and buttery. With age, it becomes semi-hard and sharp tasting.
Serra de Estrella - Portuguese. Made of ewe’s milk or a combination of ewe’s and goat’s milk. Soft or semi-soft with an unusual, piquant flavor.
Slipcote - English. Soft, fresh, white cheese. Ripened between cabbage leaves for only a week or two and as rich as butter.
Smokelet - Norwegian smoked cheese.
Soft Jack - A young Monterey Jack. Made from whole cow’s milk.
Sorbais - Maroilles variety. Pungent. Bright yellow, with reddish-brown rind.
Stewart - Scottish. Known as the Stilton of Scotland. Lacking the depth of flavor as Stilton, a worthy cheese none-the-less. The blue cheese has a mild flavor; the white, salty.
Steppenkase - A German cheese, bland and nutty. Low in fat. Eat as is or slice and serve on crackers. Excellent with a Riesling.
