Hard; buffalo milk; mild Provolone type. Also called Pear from being made in that shape, oddly enough also in pairs, tied together to hang from rafters on strings in ripening rooms or in the home kitchen. Fine when sliced thick and fried in olive oil. A specialty around Naples. Light-tan oiled rind, about 3½ by five inches in size. Imitated in Wisconsin and sold as Pear cheese.
Schabziger see [Chapter 3].
Schafkäse (Sheep Cheese)
Germany
Soft; part sheep milk; smooth and delightful.
Schamser, or Rheinwald
Canton Graubiinden, Switzerland
Large skim-milker eighteen by five inches, weighing forty to forty-six pounds.
Schlickermilch
This might be translated "milk mud." It's another name for Bloder, sour milk "waddle" cheese.
Schlesische Sauermilchkäse
Silesia, Poland
Hard; sour-milker; made like hand cheese. Laid on straw-covered shelves, dried by a stove in winter and in open latticed sheds in summer. When very dry and hard, it is put to ripen in a cellar three to eight weeks and washed with warm water two or three times a week.