Schabziger

Also known as Sap Sago

Schabziger (), sérac or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of skimmed cow milk and a special kind of herb, blue fenugreek (Trigonella caerulea), also called blue melilot.

Key facts

Cheese.name: Schabziger
Cheese.image: 200px
Cheese.country: Switzerland
Cheese.regiontown: Glarus
Cheese.source: Cows
Cheese.pasteurized: No
Cheese.texture: Hard
Cheese.aging: 2 - 6 months
Cheese.certification: Since 1463

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Wikidata facts

Image: Zigerbrüt.jpg

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Commons category: Schabziger cheese
native label: Schabziger

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The milk and melilot sap are heated to then an acid (lactic, citric or acetic) is added causing curdling. The whey and curd are separated. The whey is further curdled at and separated. The whey-condensate is called Ziger and is pressed into cones for 6 to 8 days. The cones are then dried for 2 to 6 months.