Schabziger

• File:Zigerbrüt.jpg Schabziger is a traditional Swiss cheese originating from the canton of Glarus. It is known for its distinctive green color and strong flavor, which is derived from the addition of blue fenugreek (Trigonella caerulea).

History

The production of Schabziger dates back to the 8th century. It was first mentioned in historical records in 1463 when the Abbot of Glarus granted the exclusive right to produce this cheese to the people of Glarus. The cheese has been protected by an Appellation d'Origine Contrôlée (AOC) since 2000, ensuring that only cheese produced in Glarus can be labeled as Schabziger.

Production

Schabziger is made from skimmed cow's milk. The milk is curdled, and the curds are pressed into molds. After pressing, the cheese is dried and then finely ground. Blue fenugreek is added to the ground cheese, giving it its characteristic green color and pungent aroma. The mixture is then pressed into cones and aged for several months.

Characteristics

Schabziger has a hard texture and a strong, tangy flavor. It is typically grated and used as a condiment to enhance the flavor of various dishes. The cheese is often mixed with butter to create a spread known as Zigerbutter.

Culinary Uses

Schabziger is versatile in the kitchen. It can be used to flavor soups, sauces, and pasta dishes. It is also commonly used in traditional Swiss recipes such as Älplermagronen and Rösti. The cheese pairs well with hearty breads and is often enjoyed with a glass of Swiss wine.

Cultural Significance

Schabziger holds a special place in Swiss culinary heritage. It is celebrated in the annual Zigerfest in Glarus, where locals and visitors alike can sample and purchase the cheese. The festival highlights the importance of Schabziger in the region's culture and economy.

See Also

• Swiss cheese
• Glarus
• Appellation d'Origine Contrôlée
• Älplermagronen
• Rösti