This is the pet
cheese of Erik Blegvad who illustrated this book.
Sandwich Nut
An American mixture of chopped nuts with Cream cheese or Neufchatel.
Sapsago _see_ Chapter 3.
Sardegna
_Sardinia_
A Romano type made in Sardinia.
Sardinian
_Sardinia, Italy_
The typical hard grating cheese of this section of Italy.
Sardo
_Sardinia, Italy_
Hard; sharp; for table and for seasoning. Imitated in the Argentine.
There is also a Pecorino named Sardo.
Sarraz or Sarrazin
_Vaud, Switzerland_
Roquefort type.
Sassenage
_Dauphiny, France_
Semihard; bluer and stronger than Stilton. This makes a French trio of
Blues with Septmoncel and Gex, all three of which are made with the
three usual milks mixed: cow, goat and sheep. A succulent fermented
variety for which both Grenoble and Sassenage are celebrated.
Satz
_Germany_
Hard cheese made in Saxony.
Savoy, Savoie
_France_
Semisoft; mellow; tangy Port-Salut made by Trappist monks in Savoy.
Sbrinz
_Argentine_
Hard; dry; nutty; Parmesan grating type.
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