Swiss Schabziger/Sap Sago

http://fromart.com.au/index.php?page=4&ssid=&mid=4



Sap Sago has been made in the Swiss canton of Glarus since the 8th century
AD. It is a hard cheese made from skimmed cows’ milk and is matured for at
least five months.

Sap Sago is virtually fat-free and not unlike hard Italian cheeses in
texture. It is at its best when grated and is mostly used as an
accompaniment or seasoning for other dishes.

Its unique pale pastel lime colour comes from addition of the alpine herb,
Blue Fenugreek, a type of blue clover. The Blue Fenugreek also contributes
a distinct aroma and flavour, similar to the fenugreek seeds found in many
spice racks.

The bouquet of Sap Sago is highly aromatic and pungent; the initial
sharpness is nicely balanced by spicy notes of alpine herbs and grasses.

In the mouth the cheese is quite complex, displaying elements of aged
cheese piquancy along with hints of dried herbs and meadow flowers. The
aftertaste is long and savoury with a noticeably salty tang.

Usage: use wherever you would add sharp grated cheese.

Add as a flavour enhancer to egg dishes, cream sauces, and risotto.

Mix grated Sap Sago with its weight in softened butter and use in cheese-
based hors d’oeuvres, spread over toast, or melt over freshly steamed
asparagus spears or baby new potatoes in their jackets.

Suggested wines: White - Pinot Grigio, Riesling, Viognier, Champagne.
Red - Chianti, Shiraz, Dry Sherry.



It can be stored unopened, *without refrigeration* for more than a year!!

(It is also so hard, it can be thrown against a wall, if you ever feel the
urge and need to release some pent up anger, and it won't shatter!!)


--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If
you want to experience the element, get out of the vehicle !

Omelet > wrote in
news
> In article > ,
> Aussie > wrote:
>
>> Swiss Schabziger/Sap Sago
>>
>> http://fromart.com.au/index.php?page=4&ssid=&mid=4
>>
>>
>>
>> Sap Sago has been made in the Swiss canton of Glarus since the 8th
>> century AD. It is a hard cheese made from skimmed cows’ milk and is
>> matured for at least five months.
>
> So how does one skim a cow? :-)



Very gently :-)


Try the 3rd pic down the bottom of the page........

http://www.fromart.com.au/index.php?...=details&id=82



--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If you
want to experience the element, get out of the vehicle !

Omelet wrote:
> Aussie > wrote:
>
>> It is a hard cheese made from skimmed cows’ milk and is matured for at
>> least five months.
>
> So how does one skim a cow? :-)

A helicopter. Some cables. A harness that will hold a cow feet down.
Some tranquillizer darts. A lake big enough to water ski on. A highly
skilled pilot. A really cool looking rooster tail of spraying water.
Not to be attempted without the tranq darts. ;^)

I figure a skimmed cow like that would produce milk shakes not cheese.
Might make it as a utube spoof on those happy cow commercials from
California.

On 2010-11-04, Omelet > wrote:

> Seriously tho', this does sound like an interesting cheese.

No seriously, much like saccaharine, olestra, non-salt, and turkey
bacon, it sounds like crap!

nb

Omelet > wrote in newsmpomelet-2FE3A3.12472904112010
@news.giganews.com:

> In article >,
> Aussie > wrote:
>
>> >> Sap Sago has been made in the Swiss canton of Glarus since the 8th
>> >> century AD. It is a hard cheese made from skimmed cows’ milk and is
>> >> matured for at least five months.
>> >
>> > So how does one skim a cow? :-)
>>
>>
>>
>> Very gently :-)
>>
>>
>> Try the 3rd pic down the bottom of the page........
>>
>> http://www.fromart.com.au/index.php?...ew=details&id=
82
>>

>
> Sweet. <g> I rarely resort to grammar flames for humor, but sometimes
> cannot resist!
>
> Seriously tho', this does sound like an interesting cheese. I'll have
> to see if I can hunt it down....
>
> and skim it gently! ;-D



Or you could throw it against a wall, non-gently.


--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If
you want to experience the element, get out of the vehicle !

notbob > wrote in :

> On 2010-11-04, Omelet > wrote:
>
>> Seriously tho', this does sound like an interesting cheese.
>
> No seriously, much like saccaharine, olestra, non-salt, and turkey
> bacon, it sounds like crap!
>
> nb
>


And you've tried it??

No? Didn't think so.



--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If you
want to experience the element, get out of the vehicle !

Aussie wrote on Thu, 04 Nov 2010 20:16:01 GMT:

>> On 2010-11-04, Omelet > wrote:
>>
>>> Seriously tho', this does sound like an interesting cheese.

>> No seriously, much like saccaharine, olestra, non-salt, and
>> turkey bacon, it sounds like crap!
>>
>> nb
>>
> And you've tried it??

> No? Didn't think so.

I've tried Sap Sago and it does not really have a lot of taste. Would
that it did! I don't eat regular cheese because of its fat content but I
still rember what it tastes like. :-(


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 2010-11-04, Aussie > wrote:

> And you've tried it??

I've never eaten crap, either, but I feel secure in my opinion of how
bad it would taste.

nb

Wayne Boatwright wrote:
>
> On Wed 03 Nov 2010 01:42:56p, Aussie told us...
>
> > Swiss Schabziger/Sap Sago
> >
> > http://fromart.com.au/index.php?page=4&ssid=&mid=4
> >
> >
> >
> > Sap Sago has been made in the Swiss canton of Glarus since the 8th
> > century AD. It is a hard cheese made from skimmed cows’ milk and
> > is matured for at least five months.
> >
> > Sap Sago is virtually fat-free and not unlike hard Italian cheeses
> > in texture. It is at its best when grated and is mostly used as an
> > accompaniment or seasoning for other dishes.
> >
> > Its unique pale pastel lime colour comes from addition of the
> > alpine herb, Blue Fenugreek, a type of blue clover. The Blue
> > Fenugreek also contributes a distinct aroma and flavour, similar
> > to the fenugreek seeds found in many spice racks.
> >
> > The bouquet of Sap Sago is highly aromatic and pungent; the
> > initial sharpness is nicely balanced by spicy notes of alpine
> > herbs and grasses.
> >
> > In the mouth the cheese is quite complex, displaying elements of
> > aged cheese piquancy along with hints of dried herbs and meadow
> > flowers. The aftertaste is long and savoury with a noticeably
> > salty tang.
> >
> > Usage: use wherever you would add sharp grated cheese.
> >
> > Add as a flavour enhancer to egg dishes, cream sauces, and
> > risotto.
> >
> > Mix grated Sap Sago with its weight in softened butter and use in
> > cheese- based hors d’oeuvres, spread over toast, or melt over
> > freshly steamed asparagus spears or baby new potatoes in their
> > jackets.
> >
> > Suggested wines: White - Pinot Grigio, Riesling, Viognier,
> > Champagne. Red - Chianti, Shiraz, Dry Sherry.
> >
> >
> >
> > It can be stored unopened, *without refrigeration* for more than a
> > year!!
> >
> > (It is also so hard, it can be thrown against a wall, if you ever
> > feel the urge and need to release some pent up anger, and it won't
> > shatter!!)
> >
> >
>
> The house dressing of a favorite restaurant back in Ohio is a creamy
> sap sago and peppercorn dressing. It's delicious.

It's one of TMU's favourite cheeses. Personally can't stand the stuff
LOL.

notbob > wrote in :

> On 2010-11-04, Aussie > wrote:
>
>> And you've tried it??
>
> I've never eaten crap, either, but I feel secure in my opinion of how
> bad it would taste.



Your own persoanl opinion, based on what you *think*, not what you know.
Typical.

Well, everyone is entitled to their own opinion, even you. It may not be
worth a pinch of shit, but you're still entitled to it.


--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If you
want to experience the element, get out of the vehicle !

"James Silverton" > wrote in news:iav9m1$5k0
:

> Aussie wrote on Thu, 04 Nov 2010 20:16:01 GMT:
>
>>> On 2010-11-04, Omelet > wrote:
>>>
>>>> Seriously tho', this does sound like an interesting cheese.
>
>>> No seriously, much like saccaharine, olestra, non-salt, and
>>> turkey bacon, it sounds like crap!
>>>
>>> nb
>>>
>> And you've tried it??
>
>> No? Didn't think so.
>
> I've tried Sap Sago and it does not really have a lot of taste. Would
> that it did! I don't eat regular cheese because of its fat content but I
> still rember what it tastes like. :-(
>
>


Obviously, your "Sap Sago" has got the same name, but certainly isn't made
the same as this one.......


"The bouquet of Sap Sago is highly aromatic and pungent; the initial
sharpness is nicely balanced by spicy notes of alpine herbs and grasses.

In the mouth the cheese is quite complex, displaying elements of aged
cheese piquancy along with hints of dried herbs and meadow flowers. The
aftertaste is long and savoury with a noticeably salty tang.

Usage: use wherever you would add sharp grated cheese.

Add as a flavour enhancer to egg dishes, cream sauces, and risotto."


Where did yours come from? And who made it?

--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If
you want to experience the element, get out of the vehicle !

On 2010-11-05, Aussie > wrote:

> Your own persoanl opinion, based on what you *think*, not what you know.
> Typical.
>
> Well, everyone is entitled to their own opinion, even you. It may not be
> worth a pinch of shit, but you're still entitled to it.

So, based on the above statement, we can assume you "pinch shit"? Is
that between the cheek and gum?

nb