52 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
SCANNO. 
This is a sheeps'-milk 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. 
SCHLOSS. 
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. 
SCHWARZENRERG. 
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 1£ 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 
thai of Roquefort. It is also known as Jura blue cheese. It derives its name 
from the village of Septmoncel, Dear Saint Claude, in the Department of Jura, 
