Schabziger
Sign in to saveSchabziger (), 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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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.
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.