Limburger type.

Stein Kase _U.S.A._

Aromatic, piquant "stone." A beer stein accompaniment well made after the old German original.

Steinbuscher-Kase _German_

Semihard; firm; full cream; mildly sour and pungent. Brick forms, reddish and b.u.t.tery. Originated in Frankfurt. Highly thought of at home but little known abroad.

Steppe _Russia, Germany, Austria, Denmark_

German colonists made and named this in Russia. Rich and mellow, it tastes like Tilsiter and is now made in Denmark for export, as well as in Germany and Austria for home consumption.

Stilton _see_ Chapter 3.

Stirred curd cheese _U.S.A._

Similar to Cheddar, but more granular, softer in texture and marketed younger.

Stracchino _Italy_

Soft; goat; fresh cream; winter; light yellow; very sharp, rich and pungent. Made in many parts of Italy and eaten sliced, never grated. A fine cheese of which Taleggio is the leading variety. See in Chapter 3. Also see Certoso Stracchino.

Stracchino Crescenza is an extremely soft and highly colored member of this distinguished family.

Stravecchio _Italy_

Well-aged, according to the name.

Creamy and mellow.

Stringer _see_ Spalen.

Styria _Austria_

Whole milk. Cylindrical form.

Suffolk _England_

An old-timer, seldom seen today. Stony-hard, h.o.r.n.y "flet milk"

cartwheels locally nicknamed "bang." Never popular anywhere, it has stood more abuse than Limburger, not for its smell but for its flinty hardness.

"Hunger will break through stone walls and anything except a Suffolk cheese."

"Those that made me were uncivil For they made me harder than the devil.

Knives won't cut me; fire won't sweat me; Dogs bark at me, but can't eat me."

Surati, Panir _India_

Buffalo milk. Uncolored.

Suraz _Serbia_

Semihard and semisoft.

Sveciaost _Sweden_

A national pride, named for its country, Swedish cheese, to match Swiss cheese and Dutch cheese. It comes in three qualities: full cream, 3/4 cream, and half cream. Soft; rich; ready to eat at six weeks and won't keep past six months. A whole-hearted, whole-milk, wholesome cheese named after the country rather than a part of it as most _osts_ are.

Sweet-curd _U.S.A._

Hard Cheddar, differing in that the milk is set sweet and the curd cooked firmer and faster, salted and pressed at once. When ripe, however, it is hardly distinguishable from the usual Cheddar made by the granular process.

Swiss _U.S.A._

In 1845 emigrants from Galrus, Switzerland, founded New Galrus, Wisconsin and, after failing at farming due to cinch bugs gobbling their crops, they turned to cheesemaking and have been at it ever since. American Swiss, known long ago as picnic cheese, has been their standby, and only in recent years these Wisconsin Schweizers have had compet.i.tion from Ohio and other states who turn out the typical cartwheels, which still look like the genuine imported Emmentaler.

Szekely _Transylvania, Hungary_

Soft; sheep; packed in links of bladders and sometimes smoked. This is the type of foreign cheese that set the popular style for American processed links, with wine flavors and everything.

T

Taffel, Table, Taffelost _Denmark_

A Danish brand name for an ordinary slicing cheese.

Tafi _Argentina_

Made in the rich province of Tuc.u.man.

Taiviers, les Pet.i.ts Fromages de _Perigord, France_

Very small and tasty goat cheese.

Taleggio _Lombardy, Italy_

Soft, whole-milk, Stracchino type.

Tallance _France_

Goat.

Tamie _France_

Port-Salut made by Trappist monks at Savoy from their method that is more or less a trade secret. Tome de Beaumont is an imitation produced not far away.

Tanzenberger _Carinthia, Austria_