Here are the definitions for the letter "s"

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SAALAND PFARR

Swedish. The curd is mashed with whiskey before ripening.

SAANEN

Swiss. Hard and dry, rich flavor similar to Gruyere. Used for grating, thinly slicing and melting.

SAGA

Danish. A lovely blue, triple-crème cheese. Young, with a softer flavor than traditional blues because it isn’t aged.

SAGE CHEDDAR

American. A natural Cheddar flavored with sage before ripening.

SAGE CREAM

English. An unripened cream cheese. Green colored from fresh, bruised sage leaves and spinach juice.

SAGE DERBY

English Derby cheese flavored with sage. A traditional Christmas food in Britain.

SAGE LANCASHIRE

English. A variety of Lancashire. Contains sage leaves.

Saggy

A cheese that is drooping. In the case of soft-ripened cheese, this can be favorable since it means that the cheese is ripe. However, it can just as easily mean that the cheese is overripe. A quick whiff will usually tell whether it’s ripe or ready to be discarded.

SAINGORLON

French. Cow’s milk cheese, rich, semi-soft, ripened, blue-veined, but delicate in flavor.

SAINT-BENOIT

French. A soft cheese that has been rubbed with charcoal and salt before ripening.

SAINT-IVEL

English. Soft cheese inoculated with the same culture that is used for making yogurt; with curing, develops a flavor like that of Camembert.

SAINT-MARCELLIN

Also known as Bruleur de Loup. French. Soft goat’s milk cheese, mild when fresh.

SAINT-NECTAIRE

French. A semi-soft, aged, sharp goat cheese. Nutty flavor.

SAINT-PAULIN

A variation of Port du Salut. Created by the Trappist monks of Notre Dame in 1816. Semi-soft when young. In cold countries it will remain that way, but in hot countries it ages to semi-firm consistency.

SAINTE-MAURE

French. Seasonal goat cheese. One of the first goat’s milk cheeses to enter the U.S. A great first-try goat’s milk cheese.