VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 43 
With proper curing conditions and experienced help cows’ milk Roquefort may 
be manufactured successfully. 
Goats’ milk cheese bas also been made in a similar way either from this milk 
alone or from a mixture of goats’ and cows’ milk. A somewhat lower setting 
temperature is required for goats’ milk, a temperature of 82° I. being advised. 
Goats’ milk cheese closely resemble sheeps’ milk cheese in color. Several manu- 
facturing plants on the Pacific coast have made goats’ milk Roquefort cheese on 
a small scale. 
The flavor of Roquefort cheese is characteristic of the animal from which the 
milk is produced. If the cheese is only slightly cured the sheeps’ and goats’ 
milk, in particular, imparts a flavor that is objectionable to some people. 
The manufacture of Roquefort cheese requires special equipment, and the cost 
of manufacture is comparatively high; moreover, the wholesale price of the im- 
ported cheese is low. There is little, therefore, to stimulate.a development of 
this product. 
SAANEN 
This is a type of Emmenthaler cheese made in Switzerland from cows’ milk. 
It is sometimes known as Hartkiise, Reibkise, and Walliskise. First mentioned 
in the sixteenth century, it is still manufactured extensively at the present time 
and exported to a limited extent. It sells for a higher price than the regular 
Emmenthaler. The process of manufacture is identical with that of Emmenthaler 
except that it is cooked much drver, takes much longer to cure, and keeps longer. 
The cheese weighs from 10 to 20 pounds, and the eves are few and small. 
The ripening period is never less than three years and many cheeses require 
as long as nine years, the average being six years. The cheeses are kept to great 
ages, it being the custom to make a cheese at the birth of a child and to eat it at 
the burial feast or even at the burial feast of a son of the child for whom it was 
inade. One cheese is mentioned as being 200 years old and is considered a great 
honor to the household. Many cheeses are kept until they are 30 years old. 
SAGE 
This cheese is made by the ordinary Cheddar process and may be of any of 
the various shapes and sizes in which that cheese is pressed. When cut, it has a 
green, mottled appearance. 
‘Formerly sage cheese was made by mixing green sage leaves with the curd 
before it was pressed. At the present time the flavor of sage is obtained by sage 
extract. To produce the green mottles, succulent green corn is cut fine and the 
juice is pressed out. A small portion of the milk is mixed with this juice and is 
set with rennet in a small vat, whereas the bulk of the milk is set in the ordinary 
manner. After the curd is cut and is firm enough to be handled, the green curd 
from the small vat is mixed with the uncolored curd, and the process is continued 
as in the Cheddar process. With many consumers this is a very popular variety 
of cheese. iS 
SAINT BENOIT 
This is a soft rennet cheese resembling Olivet and is made in the Department 
of Loiret, France. Charcoal is added to the salt which is applied to the exterior 
of the cheese. Ripening requires from 12 to 15 days in summer and 18 to 20 
in winter. A cheese of this kind is about 6 inches in diameter. 
SAINT CLAUDE 
This is a small, square, goats’-milk cheese made in the region of Saint Claude, 
France. The milk is curdled with rennet and the curd placed in molds for six 
or eight hours. It is then salted and allowed to ripen, or may be eaten when 
fresh. A cheese weighs from one-quarter to one-half pound. 
SAINT MARCELLIN 
This is a goats’-milk cheese made in the Department of Isére, France. 
Sheep’s milk or eyen cows’ milk may be mixed with the goats’ milk. A cheese 
is about 3 inches in diameter, three-fourths of an inch thick, and weighs about 
one-fourth pound. 
SAINT REMY 
This is a soft, rennet cheese differing but little from Pont I’Evéque. It is 
made in the Department of Haute-Sadéne, France. 
