50 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
time and exported to a limited extent. It sells for a higher price than the 
regular Emmental. The process of manufacture is identical with that of 
Emmental, except that it is cooked much dryer, takes much longer to cure, and 
keeps longer. The cheese weighs from 10 to 20 pounds, and the eyes are few 
and small. 
The ripening period is never less than three years and many require as long 
as nine years, the average being six years. The cheeses are kept to great ages, 
it being the custom to make a cheese at the birth of a child and eat it at the 
burial feast or even at the burial feast of a son of the child for whom it is 
made. One cheese is mentioned as being 200 years old and is considered a great 
honor to the household. Many cheeses are kept until they are 30 years old. 
SAGE. 
This cheese is made by the ordinary Cheddar process and may be of any of 
the various shapes and sizes in which that cheese is pressed. When cut, it has a 
green, mottled appearance. 
Formerly sage cheese was made by mixing green sage leaves with the curd 
before it was pressed. At the present time the flavor of sage is obtained by 
sage extract. To produce the green mottles, succulent green corn is cut fine 
and the juice is pressed out. A small portion of the milk is mixed with this 
juice and is set with rennet in a small vat, while the bulk of the milk is set 
in the ordinary manner. After the curd is cut and is firm enough to be 
handled, the green curd from the small vat is mixed with the uncolored curd, 
and the process is continued as in the Cheddar process. With many consumers 
this is a very popular variety of cheese. 
SAINT BENOIT. 
This is a soft, rennet cheese resembling Olivet, and is made in the Department 
of Loiret, France. Charcoal is added to the salt which is applied to the exterior 
of the cheese. Ripening requires from 12 to 15 days in summer, and 18 to 20 
in winter. A cheese of this kind is about 6 inches in diameter. 
SAINT CLAUDE. 
This is a small, square, goats'-milk cheese made in the region of Saint Claude, 
France. The milk is curdled with rennet and the curd placed in molds for six 
or eight hours. It is then salted and allowed to ripen, or may, however, be eaten 
when fresh. A cheese weighs from one-quarter to one-half pound. 
SAINT MARCELLIN. 
This is a goats'-milk cheese made in the Department of Isere, France. 
Sheep's milk or even cows' milk may be mixed with the goats' milk. A cheese 
is about 3 inches in diameter, three-fourths of an inch thick, and weighs about 
one-fourth pound. 
SAINT REMY. 
This is a soft, rennet cheese differing but little from Pont l'Eveque. It is 
made in the Department of Haute-Saone, France. 
SALAMANA. 
This is a soft, sheep's-milk cheese made in southern Europe. It is filled 
into bladders and allowed to ripen, when it has a very pronounced flavor. 
It is eaten by spreading on bread or is mixed with corn meal and cooked. 
