Saint-Gelay
_Poitou, France_

Made from goat's milk.

Saint-Gervais, Pots de Creme, or Le Saint Gervais
_see_ Pots de Creme.

Saint-Heray _see_ La Mothe.

Saint-Honore
_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
_Bearn, France_

A white, curd cheese.

Saint-Loup, Fromage de
_Poitou and Vendee, France_

Half-goat, half-cow milk, in season February to September

Saint-Marcellin
_Dauphine, 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.

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-Remy, Fromage de
_Haute-Saone, France_

Soft Pont l'Eveque 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-Comte, 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 Valencay.

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