Schabziger
Encyclopedia
Schabziger or sapsago is traditional cheese
exclusively produced in the Canton of Glarus
in Switzerland
.
Schabziger is made out of the skimmed cow milk
and a special kind of herb
, blue melilot (Trigonella caerulea), also called blue fenugreek
.
The milk and melilot sap are heated to 90°F or 32°C then an acid (lactic, citric or acetic) is added causing curdling. The whey
and curd
are separated. The whey is further curdled at 90°C 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.
The resulting cheese is hard, green with a strong flavor and aroma. It is usually conditioned as cones of 100 g with a height of 5 cm. It contains less than 3% fat.
Schabziger is usually eaten grated, or mixed with butter
to make an herb spread ("Ankeziger", "Zigerbutter") that is put on bread
or sandwich
es. It can also be used in fondue
(Zigerfondue), or grated and eaten with noodles (Zigerhörnli) or rösti
. A cone of Schabziger can be conserved for weeks in the fridge.
Schabziger was first manufactured by the monk
s in Glarus
, in the 8th century. The exact specification on how to make this cheese was laid down during a Landsgemeinde
in 1463. The cheese also has to bear a stamp of origin, making it one of the earliest protected brands.
Schabziger is produced exclusively by Geska (Gesellschaft Schweizer Kräuterkäse-Fabrikanten).
It is sold abroad under the name Swiss Green Cheese. In the US it is also sold under the brand Sap Sago. Sap Sago was introduced into New York pharmacies in the 19th century. The name is a corruption of the word Schabziger , though folk etymology has it that the green herb juice used made to make the cheese was called "sap", as in tree sap.
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
exclusively produced in the Canton of Glarus
Canton of Glarus
The Canton of Glarus is a canton in east central Switzerland. The capital is Glarus.The population speaks a variety of Alemannic German.The majority of the population identifies as Christian, about evenly split between the Protestant and Catholic confessions.-History:According to legend, the...
in Switzerland
Switzerland
Switzerland name of one of the Swiss cantons. ; ; ; or ), in its full name the Swiss Confederation , is a federal republic consisting of 26 cantons, with Bern as the seat of the federal authorities. The country is situated in Western Europe,Or Central Europe depending on the definition....
.
Schabziger is made out of the skimmed cow milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
and a special kind of herb
Herb
Except in botanical usage, an herb is "any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume" or "a part of such a plant as used in cooking"...
, blue melilot (Trigonella caerulea), also called blue fenugreek
Fenugreek
Fenugreek is a plant in the family Fabaceae. Fenugreek is used both as a herb and as a spice . The leaves and sprouts are also eaten as vegetables...
.
The milk and melilot sap are heated to 90°F or 32°C then an acid (lactic, citric or acetic) is added causing curdling. The whey
Whey
Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese...
and curd
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
are separated. The whey is further curdled at 90°C 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.
The resulting cheese is hard, green with a strong flavor and aroma. It is usually conditioned as cones of 100 g with a height of 5 cm. It contains less than 3% fat.
Schabziger is usually eaten grated, or mixed with butter
Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
to make an herb spread ("Ankeziger", "Zigerbutter") that is put on bread
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
or sandwich
Sandwich
A sandwich is a food item, typically consisting of two or more slices of :bread with one or more fillings between them, or one slice of bread with a topping or toppings, commonly called an open sandwich. Sandwiches are a widely popular type of lunch food, typically taken to work or school, or...
es. It can also be used in fondue
Fondue
Fondue is a Swiss dish of melted cheese served in a communal pot over a spirit lamp , and eaten by dipping long-stemmed forks with bread into the cheese...
(Zigerfondue), or grated and eaten with noodles (Zigerhörnli) or rösti
Rösti
Rösti is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the Western World. Many Swiss people consider rösti a national dish...
. A cone of Schabziger can be conserved for weeks in the fridge.
Schabziger was first manufactured by the monk
Monk
A monk is a person who practices religious asceticism, living either alone or with any number of monks, while always maintaining some degree of physical separation from those not sharing the same purpose...
s in Glarus
Glarus
Glarus is the capital of the Canton of Glarus in Switzerland. Glarus municipality since 1 January 2011 incorporates the former municipalities of Ennenda, Netstal and Riedern....
, in the 8th century. The exact specification on how to make this cheese was laid down during a Landsgemeinde
Landsgemeinde
The Landsgemeinde or "cantonal assembly" is one of the oldest forms of direct democracy. The first historically documented assembly took place in 1294...
in 1463. The cheese also has to bear a stamp of origin, making it one of the earliest protected brands.
Schabziger is produced exclusively by Geska (Gesellschaft Schweizer Kräuterkäse-Fabrikanten).
It is sold abroad under the name Swiss Green Cheese. In the US it is also sold under the brand Sap Sago. Sap Sago was introduced into New York pharmacies in the 19th century. The name is a corruption of the word Schabziger , though folk etymology has it that the green herb juice used made to make the cheese was called "sap", as in tree sap.