Scanno
_Abruzzi, Italy_
Soft as butter; sheep; burnt taste, delicious with fruits. Blackened
rind, deep yellow interior.
Scarmorze or Scamorze
_Italy_
Hard; buffalo milk; mild Provolone type. Also called Pear from being
made in that shape, oddly enough also in pairs, tied together to hang
from rafters on strings in ripening rooms or in the home kitchen. Fine
when sliced thick and fried in olive oil. A specialty around Naples.
Light-tan oiled rind, about 3-1/2 by five inches in size. Imitated in
Wisconsin and sold as Pear cheese.
Schabziger _see_ Chapter 3.
Schafkaese (Sheep Cheese)
_Germany_
Soft; part sheep milk; smooth and delightful.
Schamser, or Rheinwald
_Canton Graubiinden, Switzerland_
Large skim-milker eighteen by five inches, weighing forty to forty-six
pounds.
Schlickermilch
This might be translated "milk mud." It's another name for Bloder,
sour milk "waddle" cheese.
Schlesische Sauermilchkaese
_Silesia, Poland_
Hard; sour-milker; made like hand cheese.
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