Semihard; bluer and stronger than Stilton. This makes a French trio of Blues with Septmoncel and Gex, all three of which are made with the three usual milks mixed: cow, goat and sheep. A succulent fermented variety for which both Grenoble and Sassenage are celebrated.
Satz
Germany
Hard cheese made in Saxony.
Savoy, Savoie
France
Semisoft; mellow; tangy Port-Salut made by Trappist monks in Savoy.
Sbrinz
Argentine
Hard; dry; nutty; Parmesan grating type.
Soft as butter; sheep; burnt taste, delicious with fruits. Blackened rind, deep yellow interior.
Scarmorze or Scamorze
Italy