Two "sorts" of Italian Parmesan.
Soumaintrain, Fromage de
France
Soft; fine; strong variety from Upper Burgundy.
Soybean
China
Because this cheese is made of vegetable milk and often developed with a vegetable rennet, it is rated by many as a regular cheese. But our occidental kind with animal milk and rennet is never eaten by Chinese and the mere mention of it has been known to make them shiver.
Spalen or Stringer
Switzerland
A small Emmentaler of fine reputation made in the Canton of Unterwalden from whole and partly skimmed milk and named from the vessel in which five or six are packed and transported together.
Sperrkäse see Dry.
Spiced
International
Many a bland cheese is saved from oblivion by the addition of spice, to give it zest. One or more spices are added in the making and thoroughly mixed with the finished product, so the cheese often takes the name of the spice: Kuminost