View source for Schabziger

{{Short description|Swiss whey cheese}}
{{Infobox Cheese
| name = Schabziger
| image = [[Image:Zigerbrüt.jpg|200px]]
| othernames = 
| country = [[Switzerland]]
| regiontown = [[Canton of Glarus|Glarus]]
| region = 
| town = 
| source = Cows
| pasteurized = No
| texture = Hard
| fat = 
| protein = 
| dimensions = 
| weight = 
| aging = 2 - 6 months
| certification = Since 1463
}}

'''Schabziger''' ({{IPA|de|ˈʃaptsɪgɐ}}), [[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.<ref name="kulerbe"/>

The milk and melilot sap are heated to {{convert|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 {{convert|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 {{convert|100|g|abbr=on}} with a height of {{convert|5|cm|abbr=on}}. 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 mentioned in connection to its sale on the markets of [[Zurich]] in 1429.  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.<ref name="kulerbe">{{Kulinarischeserbe.ch|1|title=Schabziger |format= |accessdate=2015-11-01}}</ref>

Schabziger is produced exclusively by Geska (Gesellschaft Schweizer Kräuterkäse-Fabrikanten).
Abroad it is sold 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 German word Schabziger, though [[folk etymology]] has it that the green herb juice used to make the cheese was called "sap", as in tree sap.

== See also ==
* [[Ziger]]
* [[Culinary Heritage of Switzerland]]

== References ==
{{Reflist}}

==External links==
{{wikt|Schabziger}}
{{Commons category|Schabziger cheese}}

*[https://www.geska.ch/ Geska]

{{Swiss cheeses}}
{{Whey cheeses}}
{{Portal bar|Food|Switzerland}}

[[Category:Swiss cheeses]]
[[Category:Cow's-milk cheeses]]
[[Category:Culinary Heritage of Switzerland]]


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