The history of Swiss Schabziger cheese (also known as Sap Sago in the USA) stretches back over more than 1000 years. From the 8th century up until 1395 Glarnerland, the home of Swiss Schabziger, was owned by the Monastery of Säckingen. The local population had to pay taxes to the monastery, and this included parting with some of their low-fat white Glarner cheese. However, because the flavour of this cheese was too insipid for the good ladies of Säckingen, they started to add blue fenugreek, a strongly flavoured herb from the monastery garden, which had probably been brought back by crusaders from the Middle East. And so the Schabziger cheese was born! On 24 April 1463 at the Glarner Landsgemeinde (an open-air local parliament where the inhabitants came to vote on the pressing matters of the day) the citizens of Glarner passed a law obliging all cheese producers to conform to certain quality standards and to mark their products with a stamp of origin. This means that Swiss Schabziger was the first branded product to be manufactured in Switzerland. And today the Swiss Schabziger trademark is protected worldwide and its products are exported to around 50 countries.
E**Y
Not for me.
Too averse to the flavor and very hard texture.
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