Saint-Agathon
_Brittany, France_
Season, October to July.
Saint-Amand-Montrond
_Berry, France_
Made from goat's milk.
Saint-Benoit
_Loiret, France_
Soft Olivet type distinguished by charcoal being added to the salt
rubbed on the outside of the finished cheese. It ripens in twelve to
fifteen days in summer, and eighteen to twenty in winter. It is about
six inches in diameter.
Saint-Claude
_Franche-Comte, France_
Semihard; blue; goat; mellow; small; square; a quarter to a half
pound. The curd is kept five to six hours only before salting and is
then eaten fresh or put away to ripen.
Saint-Cyr _see_ Mont d'Or.
Saint-Didier au Mont d'Or _see_ Mont d'Or.
Saint-Florentin
_Burgundy, France_
A lusty cheese, soft but salty, in season from November to July.
Saint-Flour
_Auvergne, France_
Another seasonal specialty from this province of many cheeses.
Saint-Gelay
_Poitou, France_
Made from goat's milk.
Saint-Gervais, Pots de Creme, or Le Saint Gervais
_see_ Pots de Creme.
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