Looking for cheeses that start with S? You have landed on a surprisingly rich corner of the cheese counter. The letter S covers everything from famous British blues to smoky Italian melting cheeses, creamy French soft cheeses and bold sheep’s milk varieties from Portugal, Spain and beyond.

This guide is written for curious food lovers, quiz fans, grazing-board builders and anyone trying to make supermarket cheese stretch a little further. You will find a genuinely useful list of S cheeses, what they taste like, how to serve them, and where you might save a few quid without spoiling your cheeseboard.

Quick List of Cheeses That Start With S

Here are some well-known and lesser-known cheeses beginning with S:

• Sage Derby
• Saint Agur
• Saint André
• Saint-Félicien
• Saint-Marcellin
• Saint-Nectaire
• Saint-Paulin
• Sainte-Maure de Touraine
• Saint Albray
• Salers
• Samsø
• San Simón da Costa
• São Jorge
• Sap Sago
• Sardo
• Scamorza
• Schabziger
• Selles-sur-Cher
• Serpa
• Serra da Estrela
• Shanklish
• Sirene
• Stichelton
• Stilton
• Stinking Bishop
• Stracchino
• Stracciata
• String cheese
• Sulguni
• Sussex Slipcote
• Svecia
• Swaledale
• Swiss cheese

Cheeses Beginning With S: Handy Comparison Table

British Cheeses That Start With S

The UK has some excellent cheeses beginning with S, including a few proper classics. If you are building a British cheeseboard, this section is a good place to start.

Stilton

Stilton is one of Britain’s best-known cheeses and probably the first S cheese many people think of. Blue Stilton has a creamy yet crumbly texture, blue veining and a deep savoury flavour. It is strong, but not just hot or salty; a good piece tastes mellow, tangy and buttery.

It is brilliant with crackers, chutney, pears, celery and a glass of port. For budget cooking, Stilton is also handy because a small amount goes a long way. Crumble leftovers into broccoli soup, stir into pasta sauce, or mix with mayonnaise for a punchy sandwich spread.

Stichelton

Stichelton is an English blue cheese often compared with Stilton, though it is made with raw milk and cannot be sold as Stilton under the Protected Designation of Origin rules. It has a complex, earthy, creamy flavour and is often found in specialist cheese shops.

It is not usually the cheapest cheese on the counter, so treat it as a little luxury. Buy a small wedge and pair it with simple extras such as oatcakes, apple slices or homemade chutney.

Stinking Bishop

Stinking Bishop is famous for its powerful aroma. It is a washed-rind cheese from Gloucestershire, washed in perry made with Stinking Bishop pears. The smell is bold, but the flavour can be softer and more savoury than people expect.

Serve it at room temperature with crusty bread. If you are hosting, keep it wrapped until shortly before serving unless you want the fridge to smell like a farmhouse cellar.

Sage Derby

Sage Derby is a semi-hard British cheese marbled with sage. It has a gentle herbal flavour and a distinctive green pattern running through it. You will often see it around Christmas, but it deserves use beyond the festive cheeseboard.

Try it in a ham toastie, grated over a baked potato, or sliced into a ploughman’s lunch. It is a good choice if you want something more interesting than plain Cheddar without going too strong.

Sussex Slipcote

Sussex Slipcote is a soft, fresh sheep’s milk cheese from England. It is mild, creamy and slightly tangy, with a light texture. It works well with salad leaves, roasted vegetables, flatbreads and fresh herbs.

Because it is delicate, keep accompaniments simple. A drizzle of honey or a spoonful of onion chutney is plenty.

Swaledale

Swaledale is a Yorkshire cheese available in different forms, including cow’s milk and sheep’s milk versions. It is usually semi-hard, crumbly and fresh-tasting. Some varieties are plain, while others are flavoured or blue-veined.

It is lovely with apples, pickles and brown bread. If you spot reduced Swaledale near its use-by date, it can be a good cheeseboard bargain.

French Cheeses That Start With S

France gives us plenty of S cheeses, particularly soft, creamy and washed-rind varieties. Many are best eaten at room temperature so the texture can relax and the flavour can open up.

Saint Agur

Saint Agur is a creamy French blue cheese. It is less crumbly than Stilton and spreads beautifully, which makes it a good choice for crackers, baguette, burgers and sauces.

A little Saint Agur stirred into hot cream, crème fraîche or even a splash of pasta water makes a quick blue cheese sauce. Add mushrooms, spinach or leftover chicken for a simple meal.

Saint André

Saint André is a triple-cream French cheese with a bloomy rind. It is rich, buttery and indulgent, a little like a more luxurious Brie-style cheese. Because it is very creamy, you do not need huge portions.

Serve it with plain crackers, grapes or sliced apple. Avoid pairing it with too many sweet extras, as the cheese is already rich enough.

Saint-Félicien

Saint-Félicien is a soft French cheese with a creamy, sometimes almost spoonable centre when ripe. It has a gentle tang and a buttery flavour. It is excellent with a baguette and simple salad.

If you buy it reduced, eat it promptly and check the packaging guidance. Soft cheeses can change quickly once ripe.

Saint-Marcellin

Saint-Marcellin is a small soft cheese from France, often sold in little pots. It can be mild and creamy when young, becoming runnier and more pronounced as it ripens.

Try it warmed gently in its dish, then scoop with bread. It makes an easy starter that feels restaurant-worthy without much effort.

Saint-Nectaire

Saint-Nectaire is a semi-soft French cheese with a washed natural rind and a supple texture. The flavour is nutty, earthy and slightly mushroomy. It is less flashy than some French cheeses but very satisfying.

It pairs well with potatoes, charcuterie, pickles and rustic bread. Use thin slices in a cheese toastie for something a bit different.

Saint-Paulin

Saint-Paulin is a mild, semi-soft French cheese with a smooth texture. It is approachable, creamy and not too strong, making it a useful family cheeseboard option.

Because it melts well, Saint-Paulin is good in toasties, omelettes and jacket potatoes. It can stand in for other mild melting cheeses if you find it on offer.

Saint Albray

Saint Albray is a French washed-rind cheese with a distinctive flower-like shape. It has a creamy interior and a savoury aroma, though it is usually less challenging than the strongest washed-rind cheeses.

Serve with crusty bread, cornichons and a crisp salad. It also melts nicely over potatoes.

Sainte-Maure de Touraine

Sainte-Maure de Touraine is a French goat’s cheese shaped like a log, traditionally with a straw running through the centre. It has a wrinkled rind, a tangy flavour and a texture that becomes creamier as it matures.

Slice it onto salads, toast it lightly on baguette, or serve with beetroot and walnuts. Goat’s cheese can be strong, so balance it with something sweet or earthy.

Selles-sur-Cher

Selles-sur-Cher is another French goat’s cheese, usually coated in ash. It has a soft, slightly dense texture and a bright, tangy flavour. The ash rind gives it a striking appearance on a cheeseboard.

It is lovely with honey, figs, roasted peppers or lentil salad. If you are buying for guests, one small cheese can go quite far when served as part of a mixed board.

Salers

Salers is a firm French cheese from the Auvergne region, made during the grazing season. It has a robust, grassy, savoury flavour and a dense texture.

Use it like a characterful hard cheese: slice it with pickles, shave it onto salads, or serve with a chunk of bread and a simple glass of red wine.

Italian Cheeses That Start With S

Italian S cheeses are especially useful in the kitchen. Several melt beautifully, which makes them great for low-waste meals such as pasta bakes, toasties and traybakes.

Scamorza

Scamorza is an Italian stretched-curd cheese, related to mozzarella but firmer and drier. It is often sold as a pear-shaped cheese tied near the top. Smoked scamorza, or scamorza affumicata, has a gorgeous smoky flavour.

Use scamorza on pizza, in panini, over roasted vegetables or in a pasta bake. Because it melts well but is less watery than mozzarella, it is excellent when you want gooeyness without sogginess.

Stracchino

Stracchino, also known as Crescenza, is a soft Italian cow’s milk cheese. It is mild, creamy and slightly tangy, often spread onto bread or used in filled flatbreads.

It is delicious with roasted courgettes, tomatoes, basil and a little black pepper. If you cannot find it, a mild soft cheese or a very creamy mozzarella-style cheese can work in some recipes, though the flavour will differ.

Stracciata

Stracciata is a fresh stretched-curd cheese made in shreds, often associated with the filling of burrata. It is soft, milky and luxurious. It is not the same as stracciatella ice cream, despite the similar name.

Spoon it over tomatoes, grilled bread, pasta or roasted squash. As it is fresh and delicate, it is best eaten quickly after opening.

Sottocenere

Sottocenere is an Italian cheese traditionally aged under ash and often flavoured with truffle. It is semi-soft, aromatic and earthy. It can be pricey, but the flavour is strong enough that thin slices are enough.

Use it sparingly in risotto, scrambled eggs, toasties or a simple pasta dish. If you see a small offcut at the cheese counter, it can be a more affordable way to try it.

Spanish and Portuguese Cheeses That Start With S

Spain and Portugal offer several S cheeses with bold character, often made with sheep’s milk. They are excellent with bread, olives, quince paste and cured meats.

San Simón da Costa

San Simón da Costa is a smoked Spanish cheese from Galicia. It is usually made from cow’s milk and has a smooth texture with a buttery, smoky flavour.

It is very good melted in sandwiches, grated into mash, or served with ham and roasted peppers. Smoked cheeses are useful in budget cooking because they add depth quickly.

Serra da Estrela

Serra da Estrela is one of Portugal’s most famous cheeses. It is made from sheep’s milk and often has a soft, rich, spoonable centre. Traditionally, the top is cut open and the inside is scooped out with bread.

This is a special occasion cheese rather than an everyday buy. To make it go further, serve it with plenty of good bread, boiled new potatoes or roasted vegetables.

Serpa

Serpa is a Portuguese sheep’s milk cheese with a creamy to semi-soft texture, depending on age. It has a full, tangy flavour and a rustic character.

Pair it with olives, crusty bread and a simple tomato salad. It also works well with quince paste if you like sweet and savoury combinations.

São Jorge

São Jorge is a firm cheese from the Azores, made from cow’s milk. It is tangy, savoury and often compared loosely with Cheddar, though it has its own distinct character.

Use it grated, sliced or shaved. It is a practical cheese for cooking because it brings plenty of flavour to omelettes, gratins and sandwiches.

Sardo

Sardo is a name used for hard or semi-hard cheeses associated with Sardinia and also for some South American cheeses inspired by Italian styles. Pecorino Sardo, for example, is a sheep’s milk cheese from Sardinia with a firm texture and salty, nutty flavour.

Grate mature Sardo over pasta or serve younger versions with bread and antipasti. If Parmesan is out of budget, a hard Sardo-style cheese on offer may be a useful alternative.

Other Cheeses Starting With S From Around the World

The letter S also brings in cheeses from Switzerland, Scandinavia, the Balkans, the Middle East and Eastern Europe.

Sbrinz

Sbrinz is a hard Swiss cheese, aged for a long time until dense, savoury and granular. It is often used for grating or shaving, a little like Parmesan.

It is excellent over pasta, soups and salads. Because it is intense, use a fine grater to make a small piece cover more food.

Swiss Cheese

Swiss cheese is a general term often used for holey, mild, nutty cheeses inspired by Swiss styles, such as Emmental. In supermarkets, it usually means a mild cheese with a sweet, nutty flavour and good melting qualities.

Use it in toasties, burgers, ham sandwiches and gratins. Pre-sliced Swiss cheese can be convenient, but blocks are often better value per kilo, so compare shelf labels.

Samsø

Samsø is a Danish cheese named after the island of Samsø. It is semi-hard, mild and slightly nutty, with good melting qualities.

It is a practical everyday cheese for sandwiches, sauces and packed lunches. If you enjoy mild Gouda or Edam, Samsø is worth trying.

Svecia

Svecia is a Swedish semi-hard cheese with a mild, tangy flavour. It is often used as a table cheese and for slicing.

Serve it with rye bread, pickles and cold meats, or use it in simple sandwiches. It is not always easy to find in UK supermarkets, but specialist shops may stock it.

Sirene

Sirene is a brined white cheese popular in Bulgaria and across the Balkans. It is similar in use to feta, with a salty, tangy taste and crumbly texture.

Crumble it over salads, roasted peppers, eggs or flatbreads. Because it is salty, taste before adding extra salt to a dish.

Shanklish

Shanklish is a Middle Eastern cheese, often shaped into balls and coated with herbs or spices such as za’atar. It can be sharp, tangy and quite strong.

Crumble it into salads with tomato, onion and olive oil, or serve with flatbread. It is a good example of a cheese that can turn basic ingredients into a very flavourful meal.

Sulguni

Sulguni is a Georgian cheese with a springy, elastic texture and a salty, tangy flavour. It is often used in khachapuri, the famous Georgian cheese-filled bread.

It melts well and can be used in stuffed breads, savoury pancakes or toasted sandwiches. If you cannot find it, mozzarella mixed with a little feta can give a similar salty-melty effect, though it will not be identical.

Sap Sago and Schabziger

Sap Sago is the English name often used for Schabziger, a very distinctive Swiss cheese flavoured with blue fenugreek. It is usually sold as a hard green cone and is grated rather than eaten in chunks.

The flavour is herbal, intense and unusual. Use a tiny amount over buttered pasta, potatoes or bread. Because it is so strong, one small piece lasts a long time.

String Cheese

String cheese is not one single traditional cheese but a style of cheese, usually made so it can be peeled into strings. In the UK it is commonly sold as individually wrapped children’s snacks.

It is convenient for lunchboxes, picnics and portion control. It is not usually the cheapest way to buy cheese, so compare the price per kilo with a block if you are watching the food budget.

Best S Cheeses for a Cheeseboard

If you are putting together a cheeseboard using only cheeses that start with S, aim for contrast. You want different textures, milk types and strengths.

• Blue: Stilton, Saint Agur or Stichelton.
• Soft and creamy: Saint André, Saint-Félicien or Saint-Marcellin.
• Goat’s cheese: Sainte-Maure de Touraine or Selles-sur-Cher.
• Hard cheese: Sbrinz, São Jorge, Salers or Sardo.
• Something bold: Stinking Bishop, Sottocenere or Shanklish.
• Mild option: Saint-Paulin, Samsø or Swiss cheese.

For a smaller board, choose three: one blue, one soft, and one hard or semi-hard. Add crackers, bread, apple slices, grapes, pickles and chutney. You do not need lots of expensive extras; good bread and something sharp or sweet will do most of the work.

Money-Saving Tips for Buying S Cheeses

Speciality cheese can be expensive, but there are easy ways to try new cheeses without blowing the weekly shop.

• Check the reduced section: Cheese often appears in the yellow-sticker fridge close to its date. Hard cheeses are especially useful if you can use them quickly or freeze for cooking.
• Buy small pieces from a cheese counter: A small wedge of strong cheese can be better value than a big block that goes uneaten.
• Use strong cheese as a flavouring: Stilton, Sbrinz, smoked scamorza and Sottocenere can flavour a whole dish in small amounts.
• Compare price per kilo: Sliced, grated and snack portions are convenient but often cost more than blocks.
• Freeze cooking cheese: Many hard and semi-hard cheeses can be grated and frozen for cooking, though texture may become crumblier after thawing.
• Build a board with one star cheese: Choose one special S cheese, then fill out the board with cheaper Cheddar, crackers, fruit and homemade pickles.

How to Store Cheese Safely

Always follow the storage instructions and use-by dates on the packaging. As a general rule, cheese should be kept chilled in the fridge and wrapped so it does not dry out or absorb strong smells.

• Hard cheeses: Wrap in cheese paper, baking parchment or the original packaging, then place in an airtight tub if needed.
• Blue cheeses: Keep well wrapped and separate from milder cheeses to prevent the blue mould spreading.
• Soft cheeses: Keep refrigerated and eat within the time stated once opened.
• Freezing: Grated hard cheese freezes well for cooking. Soft cheeses often become watery or grainy after freezing.

For people who are pregnant, elderly, very young or immunocompromised, take extra care with soft, mould-ripened, blue and unpasteurised cheeses. Check current NHS or food safety guidance if you are unsure, and cook higher-risk cheeses thoroughly where advised.

FAQs About Cheeses That Start With S

What is the most famous cheese that starts with S?

Stilton is probably the most famous cheese beginning with S in the UK. It is a classic English blue cheese, often served at Christmas and used in soups, sauces and cheeseboards.

What Italian cheeses start with S?

Italian cheeses that start with S include Scamorza, Stracchino, Stracciata and Sottocenere. Scamorza is especially useful for melting, while Sottocenere is known for its truffle flavour.

What French cheeses start with S?

French S cheeses include Saint Agur, Saint André, Saint-Félicien, Saint-Marcellin, Saint-Nectaire, Saint-Paulin, Sainte-Maure de Touraine, Selles-sur-Cher, Saint Albray and Salers.

Are there British cheeses that start with S?

Yes. British cheeses beginning with S include Stilton, Stichelton, Stinking Bishop, Sage Derby, Sussex Slipcote and Swaledale.

Which S cheeses are good for melting?

Scamorza, Swiss cheese, Saint-Paulin, Samsø, Sulguni and San Simón da Costa all melt well. Stilton and Saint Agur are also excellent in sauces, though they melt into a creamy mixture rather than becoming stretchy.

Which cheeses that start with S are best for a budget cheeseboard?

Sage Derby, Stilton, Swiss cheese and Saint-Paulin are often easier to find at reasonable prices than rarer speciality cheeses. For value, buy one stronger cheese and serve it with cheaper crackers, bread, apple slices and homemade chutney.

Is Swiss cheese actually from Switzerland?

Sometimes, but not always. In many shops, Swiss cheese is a general name for a mild, nutty, holey cheese inspired by Swiss styles such as Emmental. Check the label if origin matters to you.

What is a strong cheese beginning with S?

Stinking Bishop is known for its strong smell, while Stilton, Stichelton, Shanklish, Sottocenere and Schabziger can all have bold flavours. If you prefer milder cheese, try Saint-Paulin, Samsø or Swiss cheese instead.

Can I freeze cheeses that start with S?

Some of them, yes. Hard and semi-hard cheeses such as Stilton, Swiss cheese, São Jorge and Sbrinz can usually be frozen for cooking, especially if grated or crumbled first. Soft cheeses such as Saint-Marcellin or Saint-Félicien are best eaten fresh, as freezing can spoil the texture.

What should I serve with S cheeses?

Serve blue cheeses with pears, celery, walnuts or chutney. Soft French cheeses go well with baguette and grapes. Hard cheeses suit apples, pickles and crackers. Smoked cheeses are excellent with ham, roasted peppers and potatoes.