e tablespoon common rennet or thirty
drops of Hauser's extract of rennet. Let it remain in a warm place
until curd sets. Rush and straw mats are easily made by cutting the
straw into lengths and stringing them with a needle and thread. The
mats or baskets should not be used a second time.

S

Saaland Pfarr, or Prestost
_Sweden_

Firm; sharp; biting; unique of its kind because it is made with
whiskey as an ingredient and the finished product is also washed with
whiskey.

Saanen
_Switzerland_

Semihard and as mellow as all good Swiss cheese. This is the finest
cheese in the greatest cheese land; an Emmentaler also known as
Hartkaese, Reibkaese and Walliskaese, it came to fame in the sixteenth
century and has always fetched an extra price for its quality and age.
It is cooked much dryer in the making, so it takes longer to ripen and
then keeps longer than any other. It weighs only ten to twenty pounds
and the eyes are small and scarce. The average period needed for
ripening is six years, but some take nine.

Sage, or Green cheese
_England_

This is more of a cream cheese, than a Cheddar, as Sage is in the
U.S.A. It is made by adding sage leaves and a greening to milk by the
method described in Chapter 4.

Saint-Affrique
_Guyenne, France_

This gourmetic center, hard by the celebrated town of Roquefort, lives
up to its reputation by turning out a toothsome goat cheese of local
renown.

We will not attempt to describe it further, since like most of the
host of cheeses honored with the names of Saints, it is seldom shipped
abroad.

Saint-Agathon
_Brittany, France_

Season, October to July.

Saint-Amand-Montrond
_Berry, France_

Made from goat's milk.

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-Comte, 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.