VARIETIES OF CHEESE : DESCRIPTIONS AND ANALYSES. 51 
SALOIO. 
This is a kind of hand cheese made from cows' milk, skimmed, on farms in 
the region of Lisbon, Portugal. It has the form of a short cylinder, measures 
1£ or 2 inches in diameter, a*nd weighs about 4 ounces. A similar cheese of 
about the same character is made in Thomar, about 50 miles north of Lisbon. 
SANDWICH NUT. 
This cheese is made by mixing chopped nuts with cream or uncured Neuf- 
chatel cheese. 
SAPSAGO. 
This cheese is made from sour, skimmed milk of cows, principally in Glarus, 
Switzerland. It is known also as Schabzieger, Glarnerkase, Grunerka.se, and 
Krauterkase. It is claimed to have been made in the thirteenth century; the 
authentic history at least dates back to the fifteenth century. Sapsago is a 
small, hard, green cheese flavored with the leaves of a species of clover; it is 
shaped like a truncated cone, 4 inches high, 3 inches in diameter at the base, 
and 2 inches at the top. This cheese is imported to some extent into the United 
States under the name of Sap Sago. 
The skimmed milk from which this cheese is made is not allowed to become 
sour enough to coagulate on heating, as it would make too hard a curd. The 
milk, when it has reached the right acidity, is heated to the boiling temperature 
while being stirred. Cold buttermilk is then added, as is also some whey having 
a high percentage of acidity. The material coagulating on the surface is 
skimmed off. The milk is then stirred, while sufficient acid whey is added to 
precipitate the casein. When too little whey is used the curd is too soft, and 
when too much is used it is too hard. The curd is dipped with a skimmer and 
spread out to cool and then put into boxes and allowed to drain and ferment. The 
box is kept at a temperature of about 60° F., and pressure is applied by weight- 
ing with stones. Ripening is allowed to continue from three to six weeks. If the 
temperature of the room is too high, or there is not sufficient pressure, too rapid 
and strong fermentation results. This curd is used for making the finished 
product, but the cheese is seldom finished where the curd is made. The curd is 
ground in a mill, and every 100 pounds of cheese contains 5 pounds of salt and 
25 pounds of dried Melilotus cwrulea, an aromatic clover which is grown in 
the Canton of Schweiz for the purpose. The ground material is worked up 
into a dough and is forced into molds lined with linen cloth, and the name of 
the manufacturer is stamped on the large end. The mold is then emptied and 
refilled. The cheeses are dumped promiscuously into a large cask holding about 
200 pounds. A comparatively small quantity is shipped into this country. It 
sells at a low price and is usually grated. 
SASSENAGE. 
This is a hard, rennet cheese, about 12 inches in diameter and 3 inches in 
thickness, made from cows' milk to which small quantities of goats' and sheep's 
milk are usually added. The cheese is almost identical with that of Gex and 
Septmoncel. It derives its name from the village of Sassenage, near Grenoble, 
in the Department of Isere, France. The milk used is usually a mixture of 
skimmed milk and whole milk. It is set with rennet, and the curd is cut and 
put into molds in the same mannei as with the other varieties mentioned. The 
same is also true of the ripening process, which requires about two months. 
