Saint-Winx _Flanders, France_

The fromage of Saint-Winx is a traditional leader in this Belgian border province noted for its strong, spiced dairy products.

Sainte-Anne d'Auray _Brittany, France_

A notable Port-Salut made by Trappist monks.

Sainte-Marie _Franche-Comte, France_

A creamy concoction worthy of its saintly name.

Sainte-Maure, le, or Fromage de Sainte-Maure-de-Touraine _France_

Made in Touraine from May to November. Similar to Valencay.

Salamana _Southern Europe_

Soft sheep's milk cheese stuffed into bladderlike sausage, to ripen.

It has authority and flavor when ready to spread on bread, or to mix with cornmeal and cook into a highly cheese-flavored porridge.

Salame _France_

Soft cream cheese stuffed into skins like salami sausages.

Salami-sausage style of packing cheese has always been common in Italy, from Provolone down, and now--both as salami and links--it has became extremely popular for processed and cheese foods throughout America.

Salers, Bleu de _France_

One of the very good French Blues.

Saligny _Champagne, France_

White cheese made from sheep's milk.

Saloio _Lisbon, Portugal_

An aromatic farm-made hand cheese of skim milk. Short cylinder, 1-1/2 to two inches in diameter, weighing a quarter of a pound. Made near the capital, Lisbon, on many small farms.

Salonite _Italy_

Favorite of Emperor Augustus a couple of thousand years ago.

Saltee _Ireland_

Firm; highly colored; tangy; boxed in half-pound slabs. The same as Whitethorn except for the added color. Whitethorn is as white as its name implies.

Salt-free cheese, for diets

U.S. cottage; French fresh goat cheese; and Luxembourg Kochenkase.

Samso _Denmark_

Hard; white; sharp; slightly powdery and sweetish. This is the pet cheese of Erik Blegvad who ill.u.s.trated this book.

Sandwich Nut

An American mixture of chopped nuts with Cream cheese or Neufchatel.

Sapsago _see_ Chapter 3.

Sardegna _Sardinia_

A Romano type made in Sardinia.

Sardinian _Sardinia, Italy_

The typical hard grating cheese of this section of Italy.

Sardo _Sardinia, Italy_

Hard; sharp; for table and for seasoning. Imitated in the Argentine.

There is also a Pecorino named Sardo.

Sarraz or Sarrazin _Vaud, Switzerland_

Roquefort type.

Sa.s.senage _Dauphiny, France_

Semihard; bluer and stronger than Stilton. This makes a French trio of Blues with Septmoncel and Gex, all three of which are made with the three usual milks mixed: cow, goat and sheep. A succulent fermented variety for which both Gren.o.ble and Sa.s.senage are celebrated.

Satz _Germany_

Hard cheese made in Saxony.

Savoy, Savoie _France_

Semisoft; mellow; tangy Port-Salut made by Trappist monks in Savoy.

Sbrinz _Argentine_

Hard; dry; nutty; Parmesan grating type.

Scanno _Abruzzi, Italy_

Soft as b.u.t.ter; sheep; burnt taste, delicious with fruits. Blackened rind, deep yellow interior.

Scarmorze or Scamorze _Italy_