Laid on straw-covered
shelves, dried by a stove in winter and in open latticed sheds in
summer. When very dry and hard, it is put to ripen in a cellar three
to eight weeks and washed with warm water two or three times a week.
Schlesischer Weichquarg
_Silesia, Poland_
Soft, fresh skim, sour curd, broken up and cooked at 100 deg. for a short
time. Lightly pressed in a cloth sack twenty-four hours, then kneaded
and shaped by hand, as all hand cheeses are. Sometimes sharply
flavored with onions or caraway. Eaten fresh, before the strong hand
cheese odor develops.
Schloss, Schlosskaese, or Bismarck
_German_
This Castle cheese, also named for Bismarck and probably a favorite of
his, together with Bismarck jelly doughnuts, is an aristocratic
Limburger that served as a model for Liederkranz.
Schmierkaese
German cottage cheese that becomes
smearcase in America.
Schnitzelbank Pot _see_ Liederkranz, Chapter 4.
Schoenland
_German_
Imitation of Italian Bel Paese, also translated "beautiful land.
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