Sapsago is valued as a low-fat complement
to pasta and baked dishes, and for grating to
add flavor to salads, vegetables, noodle
dishes, and soups. It is used to flavor spreads for crackers and dips and can be mixed with other cheeses
such as Quark or ricotta to create a cream spread, or with mascarpone for salad dressing. It can also be blended
into butter, yogurt, or cream cheese. The Swiss eat this distinctive cheese on
fresh buttered bread.
Buying and storing tips
Sapsago keeps almost indefinitely at room temperature.
Varieties
Sapsago, sometimes spelled “Sap Sago,” is also known as Schabziger. Sapsago is
made from an aged type of young cows’ milk cheese called Zieger.
Nutrition Highlights
Sapsago cheese, 1 oz. (28g)
Calories: 50
Protein: 11g
Carbohydrate: 1.0g
Total Fat: 0.0g
Fiber: 0.0g
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires February 2010.
