Select Brick see [Chapter 12].
Selles-sur Cher
Berry, France
A goat cheese, eaten from February to September.
Soft, whole-milk; cylindrical, weighing about 1½ pounds.
Septmoncel
France
Semihard; skim; blue-veined; made of all three milks: cow, goat and sheep. An excellent "Blue" ranked above Roquefort by some, and next to Stilton. Also called Jura Bleu, and a member of the triple milk triplets with Gex and Sassenage.
Serbian
Serbia
Made most primitively by dropping heated stones into a kettle of milk over an open fire. After the rennet is added, the curd stands for an hour and is separated from the whey by being lifted in a cheesecloth and strained. It is finally put in a wooden vessel to ripen. First it is salted, then covered each day with whey for eight days and finally with fresh milk for six.
Syria also makes a cheese called Serbian from goat's milk. It is semisoft.