Editorial Review:Product Description:This unique cheese, sometimes called
Glarner Schabzieger, has a mysterious green hue. This color is due the addition of clover. Not only does this herb add an interesting tint, it also gives the cheese a unique sharpness. Sap Sago is made to be a grating cheese and is not commonly eaten straight. It is excellent grated over steamed vegetables, especially cauliflower, broccoli or potatoes. In Switzerland, this conical cheese is often grated and blended with butter to create a piquant spread for bread or crackers.
Customer Reviews
Average Rating:
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Yum!
Having grown up with Sap Sago as a constant in our home, I had no idea it was considered unique and only for the adventurous. I'm delighted to read other reviewers suggestions for use but suspect there is no better application than on a toasted English muffin that has been well buttered!
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sap sago cheese
* The cheese was delivered intact in a shorter time then i was first told. i love this cheese and can't find it anywhere but here. thank you ...
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Awesome cheese!
In addition to the other comments about how to use this cheese, it's also great on whole grain toast. Since it has almost 0 fat and hardly any calories, it's great to mix in with fat free cream cheese to create a highly flavorful diet spread. I admit I grew up with this cheese (we always called it "green cheese") so I've never approached it with an unbiased nose, but it DOES have a unique smell. We used to joke it was like "fertilizer"...I can't get my wife to even try it but it isn't anything like the really stinky soft cheeses. It really does bring new meaning to the terms "sharp" and "bite". A little does go a LONG way!
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Sap Sago
* My family uses this cheese specifically to make a salad dressing that we adore and is very simple to make. All you do is take about 1 cup of mayonaisse, 1 half lemon (for the juice) and as much grated Sap Sago as you like. Mix together in a bowl until almost smooth and enjoy! ...
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Under rated and little known
This cheese deserves wider recognition. It's used only in grated form. It has a uniquely spicy, pungent, sagelike flavor that is both salty and sweet. Although it is sold in a small round, and is expensive by the ounce, a little goes a very long way and it keeps like rocks.
Most of the books you'll read on cheese list it as a cheese to be served grated on starchy vegetables and it is excellent in that regard. But it has plenty of other uses, too - it makes a great finish, in moderate amounts, on roasted poultry, for instance. Added to a cheese dip judiciously, it'll really pick up the spices and other cheese flavors present. Although its flavor is a bit strong to be used straight on red-sauce pasta dishes, when added to other grated cheeses like Reggiano or Romano, it really adds a depth and dimension of flavor that has to be tasted to be believed.
Try this cheese - one wheel will last a while, and I have no doubt you'll reach for it for the above uses as well as new ones you'll discover!
