VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 45 
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 in the 
Canton Graubunden, Switzerland, from skim milk of cows. 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. 
SCHWARZENBERG 
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 skim 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 one-half day. 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 D6me, France. It is made of whole milk, is cylindrical in shape, 
and weighs about 1^2 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 th« Gex and Sassenage 
varieties very closely, and its process of manufacture is almost identical with 
that of Roquefort. It is also known as Jura blue cheese. It derives its name 
from the village of Septmoncel, near Saint Claude, in the Department of Jura, 
where for the most part the cheese is made. It is made almost exclusively on 
isolated farms rather than in cooperative dairies, and the methods used are 
somewhat rudimentary. 
The milk, which is usually partly skimmed, is set with rennet at a tempera- 
ture of about 85° F. The curd is cut and stirred after about one and a half 
hours. After it has settled the whey is poured off. The stirring and draining 
are repeated several times until the curd is sufficiently firm to put into hoops. 
Moderate pressure is applied for a few hours. The cheese is salted at the end 
of 24 hours, and thereafter daily for several days. It is then transferred to the 
first curing room, which is kept cool and moist. After three or four weeks it 
has become covered with blue mold, when it is transferred to cellars or natural 
caves, where the ripening is completed in from three to four weeks. 
SERRA DA ESTRELLA 
This is the most highly prized of the several kinds of cheeses made in Portugal. 
The name refers to the mountainous region in which the cheese is produced. 
For the most part it is made from the milk of sheep, but goats' milk is often added 
or even used alone, and occasionally cows' milk is used. 
The method of making this cheese is comparatively simple. The milk is 
warmed in a kettle with little regard to the temperature obtained, and in most 
cases is coagulated by means of an extract of the flowers of a kind of thistle 
