Schlesischer Weichquarg
Silesia, Poland
Soft, fresh skim, sour curd, broken up and cooked at 100° for a short time. Lightly pressed in a cloth sack twenty-
four hours, then kneaded and shaped by hand, as all hand cheeses are. Sometimes sharply flavored with onions or caraway. Eaten fresh, before the strong hand cheese odor develops.
Schloss, Schlosskäse, or Bismarck
German
This Castle cheese, also named for Bismarck and probably a favorite of his, together with Bismarck jelly doughnuts, is an aristocratic Limburger that served as a model for Liederkranz.
Schmierkäse
German cottage cheese that becomes smearcase in America.
Schnitzelbank Pot see Liederkranz, [Chapter 4].
Schönland
German
Imitation of Italian Bel Paese, also translated "beautiful land."