SWISS SCHABZIGER / SAP SAGO
From cow's milk to Schabziger cheese.

Where does Swiss Schabziger's unmistakeable taste come from? Schabziger is still produced today according to the same principles used a thousand years ago. Fresh, skimmed cow's milk from the Glarner mountains is heated to over 90°C. The lactic acid culture is slowly and patiently mixed in and the milk separates into curd, which contains all the protein and whey.

The fresh curd releases the whey into flat basins and cools down before undergoing an initial ripening stage in the fermenting vat for a total of 4-12 weeks. The fresh curd is subsequently crushed, mixed with salt and stored for further ripening for eight months in silos - and this patience is well rewarded! Only then is the costly blue fenugreek added, which gives the Swiss Schabziger its green colour and inimitable taste.

What is inside? See a movie from Swiss Television (only in German language)