Schabziger

Schabziger, also known as sapsago, is a distinctive cheese originating from the Canton of Glarus in Switzerland. It’s crafted from skimmed cow's milk and a special herb called blue fenugreek (or blue melilot), employing a unique production process. The milk and blue fenugreek are heated together, then acid is introduced to curdle the mixture. The curds are separated from the whey, further curdled, and then pressed into conical shapes. These cones are then dried for several months to achieve the final product.

The finished Schabziger cheese is hard and green, boasting a powerful flavor and aroma. It typically comes in 100g cones, standing around 5cm tall, and contains less than 3% fat. Schabziger is commonly grated and can be mixed with butter to create spreads, used in fondue, or sprinkled over dishes such as noodles or rösti. It can be stored in the fridge for weeks, making it a versatile addition to your kitchen.

This cheese has an extensive history, dating back to at least 1429 when it was sold in Zurich markets. By 1463, detailed production specifications were established during a Landsgemeinde (a traditional assembly). Schabziger is one of the oldest protected brands and must bear a stamp of origin. Today, Geska is the sole company producing Schabziger, and it's marketed internationally as Swiss Green Cheese or under the brand name Sap Sago in the United States.

Interestingly, Sap Sago gained popularity in New York pharmacies in the 19th century. The name "Sap Sago" is thought to be a corruption of "Schabziger" although some believe it might refer to the green herb juice used in its production. Regardless of what you call it, Schabziger remains a fascinating and flavorful piece of Swiss culinary heritage.