Serbian
_Serbia_
Made most primitively by dropping heated stones into a kettle of milk
over an open fire. After the rennet is added, the curd stands for an
hour and is separated from the whey by being lifted in a cheesecloth
and strained. It is finally put in a wooden vessel to ripen. First it
is salted, then covered each day with whey for eight days and finally
with fresh milk for six.
Syria also makes a cheese called Serbian from goat's milk. It is
semisoft.
Serbian Butter _see_ Kajmar.
Serra da Estrella, Queijo da (Cheese of the Star Mountain Range)
_Portugal_
The finest of several superb mountain-sheep cheeses in Portugal. Other
milk is sometimes added, but sheep is standard. The milk is coagulated
by an extract of thistle or cardoon flowers in two to six hours. It is
ripened in circular forms for several weeks and marketed in rounds
averaging five pounds, about ten by two inches. The soft paste inside
is pleasantly oily and delightfully acid.
Sharp-flavored cheese
U.
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