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SAPSAGO
Sapsago is a very hard, aged Swiss cheese intended for grating and seasoning. It is produced in the mountains of the canton (state) of Glarus, Switzerland. Made from fat-free milk, and therefore exceptionally low in fat, sapsago contains less than 3 grams of fat per ounce. To make it, the curd is pressed, completely dried, ground into a powder, and then mixed with the alpine herb blue melilot, a special variety of clover, resulting in a sage-like flavor and pale lime color. The mixture is pressed into molds to become hard little 3-ounce (85 gram) cones, which are wrapped in silver foil.
Varieties
Sapsago, sometimes spelled “Sap Sago,” is also known as Schabziger. Sapsago is made from an aged type of young cows’ milk cheese called Zieger.
Availability
Sapsago can be hard to find, but can be found in specialty shops, or ordered through the Internet from specialty cheese purveyors.
Preparation, uses, and tips
Sapsago is valued as a low-fat complement to pasta and baked dishes, and for grating to add flavor to salads, vegetables, noodle dishes, and soups. It is used to flavor spreads for crackers and dips and can be mixed with other cheeses such as Quark or ricotta to create a cream spread, or with mascarpone for salad dressing. It can also be blended into butter, yogurt, or cream cheese. The Swiss eat this distinctive cheese on fresh buttered bread.
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