The Complete Book of Cheese, page 200 by Robert Carlton Brown
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Saint-Nectaire, or Senecterre Auvergne, France
Noted as one of the greatest of all French goat cheeses.
Saint-Olivet see Chapter 3.
Saint-Pierre-Pouligny see Pouligny-Saint-Pierre.
Saint-Reine see Alise.
Saint-Rémy, Fromage de Haute-Saône, France
Soft Pont l'Evêque type.
Saint-Stefano German
Bel Paese type.
Saint-Winx Flanders, France
The fromage of Saint-Winx is a traditional leader in this Belgian border province noted for its strong, spiced dairy products.
Sainte-Anne d'Auray Brittany, France
A notable Port-Salut made by Trappist monks.
Sainte-Marie Franche-Comté, France
A creamy concoction worthy of its saintly name.
Sainte-Maure, le, or Fromage de Sainte-Maure-de-Touraine France
Made in Touraine from May to November. Similar to Valençay.
Salamana Southern Europe
Soft sheep's milk cheese stuffed into bladderlike sausage, to ripen. It has authority and flavor when ready to spread on bread, or to mix with cornmeal and cook into a highly cheese-flavored porridge.
Salame France
Soft cream cheese stuffed into skins like salami sausages. Salami-sausage style of packing cheese has always been common in Italy, from Provolone down, and now--both as salami and links--it has became extremely popular for processed and cheese foods throughout America.
Salers, Bleu de France
One of the very good French Blues.
Saligny Champagne, France
White cheese made from sheep's milk.
Saloio Lisbon, Portugal
An aromatic farm-made hand cheese of skim milk. Short cylinder, 1-1/2 to two inches in diameter, weighing a quarter of a pound. Made near the capital, Lisbon, on many small farms.
Salonite Italy
Favorite of Emperor Augustus a couple of thousand years ago.