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Saint-Benoit Loiret, France
Soft Olivet type distinguished by charcoal being added to the salt rubbed on the outside of the finished cheese. It ripens in twelve to fifteen days in summer, and eighteen to twenty in winter. It is about six inches in diameter.
Saint-Claude Franche-Comté, France
Semihard; blue; goat; mellow; small; square; a quarter to a half pound. The curd is kept five to six hours only before salting and is then eaten fresh or put away to ripen.
Saint-Cyr see Mont d'Or.
Saint-Didier au Mont d'Or see Mont d'Or.
Saint-Florentin Burgundy, France
A lusty cheese, soft but salty, in season from November to July.
Saint-Flour Auvergne, France
Another seasonal specialty from this province of many cheeses.
Saint-Gelay Poitou, France
Made from goat's milk.
Saint-Gervais, Pots de Creme, or Le Saint Gervais see Pots de Crème.
Saint-Heray see La Mothe.
Saint-Honoré Nivernais, France
A small goat cheese.
Saint-Hubert France
Similar to Brie.
Saint-Ivel England
Fresh dairy cream cheese containing Lactobacillus acidophilus. Similar to the yogurt cheese of the U.S.A., which is made with Bacillus Bulgaricus.
Saint-Laurent Roussillon, France
Mountain sheep cheese.
Saint-Lizier Béarn, France
A white, curd cheese.
Saint-Loup, Fromage de Poitou and Vendée, France
Half-goat, half-cow milk, in season February to September
Saint-Marcellin Dauphiné, France
One of the very best of all goat cheeses. Three by 3/4 inches, weighing a quarter of a pound. In season from March to December. Sometimes sheep milk may be added, even cow's, but this is essentially a goat cheese.
Saint-Moritz Switzerland
Soft and tangy. < previous next >