is separated from the whey by being lifted in a cheesecloth
and strained. It is finally put in a wooden vessel to ripen. First it
is salted, then covered each day with whey for eight days and finally
with fresh milk for six.

Syria also makes a cheese called Serbian from goat's milk. It is
semisoft.

Serbian Butter _see_ Kajmar.

Serra da Estrella, Queijo da (Cheese of the Star Mountain Range)
_Portugal_

The finest of several superb mountain-sheep cheeses in Portugal. Other
milk is sometimes added, but sheep is standard. The milk is coagulated
by an extract of thistle or cardoon flowers in two to six hours. It is
ripened in circular forms for several weeks and marketed in rounds
averaging five pounds, about ten by two inches. The soft paste inside
is pleasantly oily and delightfully acid.

Sharp-flavored cheese

U.S. aged Cheddars, including Monterey Jack; Italian Romano Fecorino,
Old Asiago, Gorgonzola, Incanestrato and Caciocavallo; Spanish de
Fontine; Aged Roumanian Kaskaval.

Shefford _see_ Chapter 2.

Silesian
_Poland and Germany_

White; mellow; caraway-seeded. Imitated in the U.S.A. (see Schlesischer.)

Sir cheeses

In Yugoslavia, Montenegro and adjacent lands Sir or Cyr means cheese.
Mostly this type is made of skimmed sheep milk and has small eyes or
holes, a sharp taste and resemblance to both American Brick and
Limburger. They are much fewer than the Saint cheeses in France.

Sir Iz Mjesine
_Dalmatia, Yugoslavia_

Primitively made by heating skim sheep milk in a bottle over an open
fire, coagulating it quickly with pig or calf rennet, breaking up the
curd with a wooden spoon and stirring it by hand over the fire.
Pressed into forms eight inches square and two inches thick, it is
dried for a day and either eaten fresh or cut into cubes, salted,
packed in green sheep or goat hides, and put away to ripen.

Sir Mastny
_Montenegro_

Fresh sheep milk.

Sir Posny
_Montenegro_

Hard; skim sheep milk; white, with many small holes. Also answers to
the names of Tord and Mrsav.

Sir, Twdr _see_ Twdr Sir.

Sir, Warshawski _see_ Warshawski Syr.

Siraz
_Serbia_

Semisoft; whole milk. Mellow.

Skyr
_Iceland_

The one standard cheese of the country. A cross between Devonshire
cream and cream cheese, eaten with sugar and cream. It is very well
liked and filling, so people are apt to take too much. A writer on the
subject gives this bit of useful information for travelers: "It is not
adv