What type of food is Sapsago, also called Sap Sago and Schabziger?
Schabziger cheese was called "sap", as in tree sap. Schabziger 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 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
Schabziger is hard, green with a strong flavor and aroma. It is usually conditioned as cones of with a height of . 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 sandwiches. 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 monks in Glarus, in the 8th century. The exact specification on how to make this