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



SIRAZ. 



This is a Servian cheese made as a rule from whole milk. The milk is set 

 at 104° F., and the curd is lifted from the whey with a cloth and pressed into 

 cakes from 4 to 6 inches in diameter and 1 inch thick. The cakes are placed in 

 the sun to dry until the fat commences to run, when they are rubbed several 

 times with salt until a good crust is formed, after which they are packed in a 

 wooden vessel and allowed to ripen. The cut surface shows a smooth appear- 

 ance without holes. It is between a hard and a soft cheese. 



SIR IZ MJESIKE. 



This cheese is made in the Province of Dalmatia, Austria, from sheep's milk, 

 skimmed. The milk is warmed in a bottle over the fire, and sufficient rennet, 

 made from the dried stomachs of calves or swine, is used to coagulate it very 

 quickly. The curd is broken up with a wooden spoon, is placed over the fire 

 and stirred by hand. When sufficiently " firmed," it is placed in forms 8 inches 

 square and pressed into cakes 2 inches thick. It is dried for a day and cut into 

 cubes, salted, and packed in green hides, either goat or sheep. This cheese is 

 sometimes left in the larger cakes and eaten when fresh. 



SIR MASTNY. 



This is a rennet cheese and is made in Montenegro from sheep's milk, 

 freshly drawn. The curd is cut coarse and then heated to from 95° to 130° F. 



SIR POSNY. 



This cheese is sometimes called Tord, sometimes Mrsav. It is made in 

 Montenegro from the skimmed milk of sheep. It is set with rennet, cut 

 coarse, and heated to 99° F. It is a white, hard cheese and has many small 

 holes. 



SLIPCOTE. 



This cheese is made in Rutlandshire, England. It is a soft, unripened rennet 

 cheese, made from cows' milk. The curd is dipped into small forms, and no 

 pressure is applied. After the cheese is removed from the form the surface 

 dries and cracks and is easily slipped off ; hence the name. It is an old variety, 

 having been well known in the middle of the eighteenth century 



SPALEN. 



This is a type of Emmental cheese and is sometimes known as Stringer. Its 

 origin is unknown. It is made largely in the Canton of Unterwalden, Switzer- 

 land, from cows' milk, sweet or partly skimmed. The name is derived from 

 the vessel in which the cheeses are transported and in which five or six of them 

 are packed. This is a small cheese for an Emmental type, each cheese weigh- 

 ing from 35 to 40 pounds. 



No thermometer is used in the manufacture, the temperature being judged by 

 the feeling, and a very uneven product is the result. The process of making 

 seems to vary much, the press consisting of a board with stones for weights, 

 and the temperature of the cellar being poorly regulated. 



SPITZ. 



This is a small, rennet cheese made from cows' milk. The cheese is cylin- 

 drical in shape, being 4 inches high and 1* inches in diameter. 



