44 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
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. 
SALOIO 
This is a kind of hand cheese made on farms in the region of Lisbon, Portugal, 
from skim milk of cows. It has the form of a short cylinder, measures 13^ or 2 
inches in diameter, and 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 principally in Glarus, Switzerland, from sour, skim milk 
of cows. It is known also as Schabzieger, Glarnerkase, Griinerkase, and Krauter- 
kase. 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 skim 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 weighting with stones. 
Ripening is allowed to continue from three to six weeks. If the temperature of 
the room is too high or if sufficient pressure is not applied, 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 for every 100 pounds of cheese there is added 5 pounds of salt and 25 
pounds of dried Melilotus ccerulea, 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 manu- 
facturer 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 
skim milk and whole milk. It is set with rennet, and the curd is cut and put into 
molds in the same manner as the other varieties mentioned. The same is also 
true of the ripening process, which requires about two months. 
SCANNO 
This is a sheeps'-milk cheese, made in Abruzzi, Italy. The milk is set with 
rennet and the process carelessly conducted until the curd is dipped from the 
whey. After being dipped, 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 
