S. aged Cheddars, including Monterey Jack; Italian Romano Fecorino,
Old Asiago, Gorgonzola, Incanestrato and Caciocavallo; Spanish de
Fontine; Aged Roumanian Kaskaval.
Shefford _see_ Chapter 2.
Silesian
_Poland and Germany_
White; mellow; caraway-seeded. Imitated in the U.S.A. (see Schlesischer.)
Sir cheeses
In Yugoslavia, Montenegro and adjacent lands Sir or Cyr means cheese.
Mostly this type is made of skimmed sheep milk and has small eyes or
holes, a sharp taste and resemblance to both American Brick and
Limburger. They are much fewer than the Saint cheeses in France.
Sir Iz Mjesine
_Dalmatia, Yugoslavia_
Primitively made by heating skim sheep milk in a bottle over an open
fire, coagulating it quickly with pig or calf rennet, breaking up the
curd with a wooden spoon and stirring it by hand over the fire.
Pressed into forms eight inches square and two inches thick, it is
dried for a day and either eaten fresh or cut into cubes, salted,
packed in green sheep or goat hides, and put away to ripen.
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