Description
Sap Sago Cheese, also known as Swiss Schabziger®, is a hard cheese that comes packaged in a 3.17-ounce cone.
This almost fat-free cheese is for the more adventuresome, and you'll find that a little goes a long way. It can be kept at room temperature (although we keep it under refrigeration). It is imported from Switzerland.
History and Production of Sap Sago Cheese
Sap Sago has been made for more than 1000 years in the Canton of Glarus in Switzerland. Its production, using fresh, skimmed Alpine cows' milk, has remained unchanged for centuries.
The milk is heated and soured naturally. Then the raw cheese is salted and flavored with the Alpine herb blue fenugreek, a special variety of clover thay makes the cheese so healthy and gives it its characteristic aroma and attractive green herb color. The natural product is matured for over 5 months, during which time it develops its typical tangy flavor.
On April 24, 1463, the citizens of Germany approved by plebiscite a law on the production, storage, and labeling of the world's first branded product. Today Sap Sago is made and sold by employing the most modern techniques, yet keeping with traditional values.
Have Fun with Sap Sago Cheese
Sap Sago's uses are endless -- grate it over boiled or baked potatoes, noodles, pasta, pizza, soups and salads and even over apple and cherry pies. The Swiss often mix Sap Sago in equal parts with butter for a very tasty spread on fresh breads.
To easily grate Sap Sago, take a look at our Zyliss Classic Restaurant Rotary Cheese Grater. Sap Sago also comes as a powder, saving you the work of grating the cone.
- Made in: Switzerland
- Known as: Swiss Schabziger and Sap Sago
- Ingredients: Skimmed cows' milk, blue fenugreek (clover)
- How use: Grated over potatoes, pasta, pizza, soups, salads, popcorn, buttered bread, apple and cherry pies
- Unique qualities: Almost fat free, keeps without refrigeration (take note of the best-use date on the container)
- Companion product: Sap Sago Herb Cheese Powder, Zyliss Classic Restaurant Rotary Cheese Grater
Sap Sago Cheese:
Ingredients
Skimmed cows' milk, salt, blue fenugreek (clover). Aged over 150 days.
The actual product shipped may differ in ways which Homestead Market considers to be non-material from the description of the product set forth herein. Pictures and listed ingredients may not reflect manufacturer up-dates, new formulas and re-formulations. Please inspect the product closely upon receipt and contact Homestead Market if you are not satisfied with the product which you receive.
This product should be used only in accordance with the manufacturer's instructions. Please read all information about the product before use. Pay particular attention to any warnings or cautionary statements from the manufacturer. If you are uncertain about the use of a product, consult the manufacturer before using the product.
Details
Short Description: |
For something new, introduce your guests to this hard, low-fat, pungent grating cheese produced only in Glarus, Switzerland. Also known as Swiss Schabziger®. |
Customer Reviews
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Cheese
brings back wonderful childhood memories
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I found out about this cheese via the Pritikin Program for Diet and exercise!
Nice product
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Sap Sago Cheese
I've been enjoying this cheese since I was a boy (many, many years ago). Mix one cone of grated Sap Sago with a softened stick of butter, add chives and use as a spread on bread or crackers. This sharp cheese is a must for anyone who enjoys sharp cheeses.
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sap sego cheese.
grate some on buttered rye toast and top with a poached egg! Yummy stuff.
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Best U.S. source for this wonderfu flavor-packed cheese.
Sap Sago has been a mainstay cheese in our home for a couple decades, but it has been harder and harder to find (in the United States). Thankfully we can get it on this website. Although we occasionally flavor some butter with it, we use it primarily for fondue, specifically "Glarner" fondue which we make at least once a month. Recipe: Make/heat a roux (2 tablespoons butter, 2 tbsp flour), slowly add milk (approx 1 cup to 1 and a half) until well heated but NOTover boiled or scolded. Add shredded Gruyère (1/2 pound) a small amount at a time until melted and blended, then mix in some dry white wine (1/4 to 1/3 cup) and a 1/3 cone of Sap Sago (grated). Sprinkle ground white pepper on top and then dip in with your fondue bread. Simple, amazing, incredibly tasty Glarner fondue. So flavourful!Since Sap Sago lasts, you can keep it sealed up in the fridge (we seal the plastic-covered cones in an additional air-tight bag) for a LONG time. It IS a very hard cheese to grate (harder than most Parmesan), so having a good micro plane/shredder is advisable.Well worth trying if you have never had it.
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Eating a memory
Growing up, 50 yo, this was an occasional change on angel hair pasta. To find it and and once again taste a memory. Wonderful!!!
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Ms.
This is one of the only places I am able to find Sap Sago, and for a reasonable price. My grandmother made a dip from Sap Sago for every family holiday. I continue to follow that tradition. It would not be a holiday without Sap Sago. Please never stop carrying this item!
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I Cannot Lie - It's Great!
Since this cheese is often difficult to find and one of my favorites, I would love to tell everybody else to go buy something else instead so I can get more of it all for myself. But grated, it's delicious on everything with marinara sauce, and sometimes on buttered toast as well - if you REALLY love it like I do. It also freezes well for as long as I let it last. Homestead has been a dependable source for me for several years, with never a problem, even when everybody else has run out of sap sago until next season.
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buyer
Just like I remember from my childhood. Thank you!
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Queen of my home
This is the same wonderful cheese my Oma used to make for us when we were children. Grate one cone completely in food processor, then combine with 2 8-ounce packages of cream cheese. Eat on celery, on toasted English muffins, any type of cracker. The wrappers have changed over the years, but the flavor is exactly the same. Comfort food at its finest.
