Sposi
Italy

Soft; small; cream.

Spra
Greek

Sharp and pleasantly salty, packed fresh from the brine bath in one-pound jars.  As tasty as all Greek cheeses because they are made principally from sheep milk.

Staengenkase
Germany

Limburger type.

Stein Kaese
U.S.A.

Aromatic, piquant “stone.”  A beer stein accompaniment well made after the old German original.

Steinbuscher-Kaese
German

Semihard; firm; full cream; mildly sour and pungent.  Brick forms, reddish and buttery.  Originated in Frankfurt.  Highly thought of at home but little known abroad.

Steppe
Russia, Germany, Austria, Denmark

German colonists made and named this in Russia.  Rich and mellow, it tastes like Tilsiter and is now made in Denmark for export, as well as in Germany and Austria for home consumption.

Stilton see Chapter 3.

Stirred curd cheese
U.S.A.

Similar to Cheddar, but more granular, softer in texture and marketed younger.

Stracchino
Italy

Soft; goat; fresh cream; winter; light yellow; very sharp, rich and pungent.  Made in many parts of Italy and eaten sliced, never grated.  A fine cheese of which Taleggio is the leading variety.  See in Chapter 3.  Also see Certoso Stracchino.

Stracchino Crescenza is an extremely soft and highly colored member of this distinguished family.

Stravecchio
Italy

Well-aged, according to the name. 
Creamy and mellow.

Stringer see Spalen.

Styria
Austria

Whole milk.  Cylindrical form.

Suffolk
England

An old-timer, seldom seen today.  Stony-hard, horny “flet milk” cartwheels locally nicknamed “bang.”  Never popular anywhere, it has stood more abuse than Limburger, not for its smell but for its flinty hardness.

    “Hunger will break through stone walls and anything
     except a Suffolk cheese.”

    “Those that made me were uncivil
    For they made me harder than the devil. 
    Knives won’t cut me; fire won’t sweat me;
    Dogs bark at me, but can’t eat me.”

Surati, Panir
India

Buffalo milk.  Uncolored.

Suraz
Serbia

Semihard and semisoft.

Sveciaost
Sweden

A national pride, named for its country, Swedish cheese, to match Swiss cheese and Dutch cheese.  It comes in three qualities:  full cream, 3/4 cream, and half cream.  Soft; rich; ready to eat at six weeks and won’t keep past six months.  A whole-hearted, whole-milk, wholesome cheese named after the country rather than a part of it as most osts are.

Sweet-curd
U.S.A.

Hard Cheddar, differing in that the milk is set sweet and the curd cooked firmer and faster, salted and pressed at once.  When ripe, however, it is hardly distinguishable from the usual Cheddar made by the granular process.