Schabziger

Schabziger is a traditional cheese produced in Glarus. It dates as far back as the 8th century when it was made in a monastery. The cheese is also Switzerland's oldest protected brand – in 1463, there was a council meeting and the locals had decided that the cheese should be stamped with a seal representing its authenticity – and the same seal is still being stamped on Schabziger today.

This lime-green, zero-fat cheese is made from cow's milk and the skimmed milk curds are aged for 8 weeks, after which they're ground and combined with ground fenugreek seeds. The cheese is then pressed into a small cone called stockli, which is wrapped in silver foil.

The texture is dry and hard, while the flavors are powerful, pungent, and spicy. In the US, it's known as Sap Sago. It is recommended to mix Schabziger with butter, then spread it over bread with onions or chives, but it can also be added to soups, fondues, and baked potatoes.