One of the very best of all goat cheeses. Three by ¾ 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-Rémy, Fromage de
Haute-Saône, France
Soft Pont l'Evêque type.