Schabziger vs Ziger
Schabziger
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Whey
- Rind
- No rind
- Country
- Switzerland
Schabziger is a very hard Swiss cheese in the whey-cheese tradition, made from skimmed cow's milk and a green herb. It is pressed into small cones, dried until it is dense, and sold as a grating cheese rather than as a soft wedge. The color is pale green-gray because powdered blue fenugreek is mixed through the curd. The taste is salty, sharp, and herbal, and a little has a strong effect. It is also known as Sapsago in some export markets.
Ziger
Facts
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Italy
- Place
- South Tyrol
Ziger is a fresh whey cheese from South Tyrol in Italy. The name is the Alpine word for this style, and the same word is used in Switzerland for a cheese made in the same way. Whey left after cheesemaking is heated so the proteins that remain set into a soft white curd. The result is mild, slightly tangy, and meant to be eaten fresh. It is closer to ricotta than to an aged mountain wheel with a firm rind.