46 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
The time required for curdling varies from two to six hours, depending upon 
the quantity of the extract used. The curd is broken up with a ladle or by 
hand, squeezed to remove most of the whey, and put into circular forms. After 
draining until sufficiently firm, the cheeses are removed from the hoops and 
allowed to ripen for several weeks, during which time they are frequently washed 
with whey and salted on the surface. The cheeses vary much in size, the largest 
measuring about 10 inches in diameter and 2 inches thick, and weighing about 
5 pounds. The cheese is rather soft and has a pleasant, acid taste. 
A similar cheese, made in another part of Portugal, is known as Castello 
Branco. 
SERVIAN 
In making Servian cheese the milk is warmed in a kettle over a fire or in a 
tub by immersing heated stones. After the rennet is added the milk is allowed 
to stand one hour, when the curd is lifted in a cloth and the whey allowed to 
drain. Itis then placed in a wooden vessel, salted, and covered successively with 
whey for about eight days and with fresh milk for about six days. 
SILESIAN 
A cheese known locally as Schlesischer Weichquarg is made from skim milk of 
cows, the process of manufacture resembling that of hand cheese. The milk is 
allowed to coagulate from souring, and the curd is broken up and cooked at 100° 
F. for a short period. ‘The curd is then put into a cloth sack and light pressure 
applied for 24 hours, after which it is kneaded by hand, and salt and milk or 
cream are added. Flavoring substances, such as onions or caraway seed, are also 
sometimes added. The cheese is eaten fresh. 
Another cheese, known as Schlesischer Sauermilchk4se, is also made in much 
the same way as hand cheese. The cheeses are kept on shelves covered with 
straw and are dried by the stove in winter and in a latticework house in summer. 
Drying is continued until the cheese becomes very hard. It is ripened in a cellar, 
the process requiring from three to eight weeks, during which time it is washed 
with warm water every few days. 
SIRAS 
This is a Servian cheese made as a rule from whole milk. The milk is set 
at 104° F., and the curd is lifted from the whey with a cloth and pressed into 
cakes from 4 to 6 inches in diameter and 1 inch thick. The cakes are placed in 
the sun to dry tntil the fat commences to run, when they are rubbed several 
times with salt until a good crust is formed, after which they are placed in a 
wooden vessel and allowed to ripen. The cut surface shows a smooth appear- 
ance without holes. It is between a hard and a soft cheese. 
SIR IZ MJESINE 
This cheese is made in the Province of Dalmatia, Austria, from skim milk of 
sheep. The milk is warmed in a bottle over the fire, and sufficient rennet, made 
from the dried stomachs of calves or swine, is used to coagulate it very quickly. 
The curd is broken up with a wooden spoon, is placed over the fire and stirred 
by hand. When sufficiently firm, it is placed in forms 8 inches square and pressed 
into cakes 2 inches thick. It is dried for a day and cut into cubes, salted, and 
packed in green hides, either goat or sheep. This cheese is sometimes left in 
the larger cakes and eaten when fresh. 
SIk MASTNY 
This is 1 rennet cheese and is made in Montenegro from sheep’s milk, freshly 
drawn. The curd is cut coarse and then heated to from 95° to 130° F. 
SiR POSNY 
This cheese is sometimes called Tord, sometimes Mrsav. It is made in Monte- 
negro from skim milk of sheep. It is set with rennet, cut coarse, and heated to 
99° F. It is a white, hard cheese and has many small holes. 
SLIPCOTE 
This cheese is made in Rutlandshire, England. It is a soft, unripened rennet 
cheese, made from cows’ milk. The curd is dipped into small forms, and no 
