Saint-Heray _see_ La Mothe.
Saint-Honore
_Nivernais, France_
A small goat cheese.
Saint-Hubert
_France_
Similar to Brie.
Saint-Ivel
_England_
Fresh dairy cream cheese containing _Lactobacillus acidophilus_.
Similar to the yogurt cheese of the U.S.A., which is made with
_Bacillus Bulgaricus._
Saint-Laurent
_Roussillon, France_
Mountain sheep cheese.
Saint-Lizier
_Bearn, France_
A white, curd cheese.
Saint-Loup, Fromage de
_Poitou and Vendee, France_
Half-goat, half-cow milk, in season February to September
Saint-Marcellin
_Dauphine, France_
One of the very best of all goat cheeses. Three by 3/4 inches,
weighing a quarter of a pound. In season from March to December.
Sometimes sheep milk may be added, even cow's, but this is essentially
a goat cheese.
Saint-Moritz
_Switzerland_
Soft and tangy.
Saint-Nectaire, or Senecterre
_Auvergne, France_
Noted as one of the greatest of all French goat cheeses.
Saint-Olivet _see_ Chapter 3.
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