"
Schuetzenkaese
_Austria_
Romadur-type. Small rectangular blocks weighing less than four ounces
and wrapped in tin foil.
Shottengsied
_Alpine_
A whey cheese made and consumed locally in the Alps.
Schwarzenberger
_Hungary and Bohemia_
One part skim to two parts fresh milk. It takes two to three months to
ripen.
Schweizerkaese
_Switzerland_
German for Swiss cheese. (_See_ Emmentaler.)
Schweizerost Dansk, Danish Swiss Cheese
_Denmark_
A popular Danish imitation of Swiss Swiss cheese that is nothing
wonderful.
Select Brick _see_ Chapter 12.
Selles-sur Cher
_Berry, France_
A goat cheese, eaten from February to September.
Senecterre
_Puy-de-Dome, France_
Soft, whole-milk; cylindrical, weighing about 1-1/2 pounds.
Septmoncel
_France_
Semihard; skim; blue-veined; made of all three milks: cow, goat and
sheep. An excellent "Blue" ranked above Roquefort by some, and next to
Stilton. Also called Jura Bleu, and a member of the triple milk
triplets with Gex and Sassenage.
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