Here are the definitions for the letter "s"

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SLIPCOTE

English. Soft, fresh, white cheese. Ripened beween cabbage leaves for only a week or two and as rich as butter.

Smoked

The flavour that is produced after a cheese has been subjected to a natural smoking process. Cedar chips, hickory chips, and other types of regional wood are most often used to make smoked cheese.

Smoked Cheese

Cheese that has been smoked in a process similar to smoking meat. Methods for smoking cheese include the addition of liquid smoke to the brine or smoking over woodchips. Smoked Cheddar, Swiss, and Provolone yield a unique flavor.

SMOKELET

Norwegian smoked cheese.

Smoky

Describes a flavour and/or aroma in a cheese that is reminiscent of smoke from a wood-burning fire. More loosely, it might simply mean an earthy component in the cheese.

Soapy

Descriptive of a taste caused by long-chain fatty acids sometimes present in cheese caused by excessive milkfat breakdown. See Rancid and Lipase.

Soft cheese

An unpressed, high-moisture cheese that is aged for a very short time. Crescenza is an example.

SOFT JACK

A young Monterey Jack. Made from whole cow’s milk.

Soft-fresh

A category of cheeses with high moisture content that are typically direct set with the addition of lactic acid cultures. Cheeses in this category include Cottage cheese, Cream cheese and Neufchatel, Feta, Mascarpone, Ricotta, and Queso Blanco.

Soft-ripened

A classification of cheese based upon body. Brie and Camembert are examples of soft-ripened cheese varieties.

Soft-ripened cheese

A cheese that ripens from the rind inward due to the mold or bacteria added in the cheesemaking process and/or sprayed on the surface of the cheese. Evidence that a soft-ripened cheese has begun its ripening or softening is that the part of the cheese that lies just under the rind is becoming soft, sometimes to the point of being runny. Camembert and Brie are the best-known examples.

Solid

Term used when the texture of the cheese is firm and has no discernible openings. It also shows no weakness or “give” when pressed.

Solids (Dry Matter)

All the components of cheese (solids) excluding moisture (water). Dry matter includes proteins, milkfat, milk sugars, and minerals.

SORBAIS

Maroilles variety. Pungent. Bright yellow, with reddish-brown rind.

Sour

A descriptive term for cheese with an excessive acid content. However, a mild, tangy, sour flavor can be attractive in young cheeses. Tartness is the same as sourness in flavors.