52 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 



SCANNO. 



This is a sheeps'-rnilk cheese, made in the Abruzzi, Italy. The milk is set 

 with rennet and the process carelessly conducted until the curd is dipped from 

 the whey. After dipping, the curd is washed in salt water and then in hot 

 water, after which it is collected in a linen cloth and dipped in a one-fourth of 

 1 per cent solution of oxid of iron in sulphuric acid, with a portion of the rust 

 or oxid undissolved. The curd remains in this bath for 24 hours, with frequent 

 turning. It is then put into a* clean, dry room with beechwood walls and is 

 occasionally dipped in a weak solution of iron rust and acid. The outside of 

 the curd cheese is black, with a deep-yellow interior. The cheese has a buttery 

 consistency, a burnt taste, and is usually eaten with fruits. 



SCARMORZE. 



This is a small, rennet cheese made in southern Italy from the milk of 

 buffaloes 



SCHAMSER. 



This cheese, which is also known as Rheinwald, is a rennet cheese made from 

 cows' milk, skimmed, in the Canton Graubiinden, Switzerland. The cheeses 

 weigh from 40 to 45 pounds each and are 18 inches in diameter and 5 inches 

 thick. 



SCHL'OSS. 



Schlosskase, or Castle cheese, is a Limburg cheese made in the northern part 

 of Austria. It is a soft-cured, rennet cheese 4 by 2 by 2 inches in size. When 

 ready for market it is wrapped in tin foil. 



SCHOTTENGSIED. 



This is a whey cheese made for home use by the peasants of the Alps. 



SCHWARZENBERG. 



This cheese is made in southern Bohemia and western Hungary. It is a 

 rennet cheese made from partly skimmed milk of cows. One part of skimmed 

 milk is added to two parts of fresh milk. In about one hour after the addition 

 of rennet the curd is broken up and thoroughly stirred. It is then dipped into 

 wooden forms and light pressure applied for half a day. For four or five days 

 following, the cheese is rubbed with salt and is then taken to the cellar, where 

 it is washed daily with salt water until ripe, which requires two or three 

 months. 



SENECTERRE. 



This is a soft, rennet cheese originating at Saint Nectaire, in the Department 

 of Puy-de-Dome, France. It is made of whole milk, is cylindrical in shape, 

 and weighs about 14 pounds. 



SEPTMONCEL. 



This is a hard, rennet cheese made from cows' milk, to which a small propor- 

 tion of goats' milk is sometimes added. It resembles the Gex and Sassenage 

 varieties very closely, and its process of manufacture is almost identical with 

 that of Roquefort. It is also known as Jura blue cheese. It derives its name 

 from the village of Septmoncel, near Saint Claude, in the Department of Jura, 



