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Cheese from Switzerland, canton of Glarus
Skimmed cow milk is heated to about 90 °C in a copper kettle and curdled by slowly adding a sour lactic culture; the curd (Ziger) is skimmed off, cooled and left to ferment 4–12 weeks. At the factory the raw Ziger is ground with salt, pressed into silos for 3–8 months, where it goes through a butyric fermentation, and ground again with blue fenugreek before it is pressed into small cylinders.
| Skimmed cow milk | [schabziger-kes] |
| Lactic acid culture ('Sauer' or 'Etscher') | [schabziger-kes] |
| Salt | [schabziger-kes] |
| Dried blue fenugreek herb (Trigonella caerulea, Zigerklee)2.0 to 2.5 % | [ayvazyan2023] |
| Starter | lactic acid culture ('Sauer', 'Etscher') |
Total time across the recorded steps: 3.9 months – 11 months
What changes: A sour culture added to hot skimmed milk throws a curd that floats on the whey
The culture is added slowly until the surface shows yellow-green; the milk then splits into Ziger and whey (Schotte). The Ziger holds about 30 % protein and little fat or sugar.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Skimmed cow milk is heated to about 90 °C in a copper kettle and curdled by slowly adding a sour lactic culture; the curd (Ziger) is skimmed off, cooled and left to ferment 4–12 weeks. At the factory the raw Ziger is ground with salt, pressed into silos for 3–8 months, where it goes through a butyric fermentation, and ground again with blue fenugreek before it is pressed into small cylinders. Made in 4 steps over 3.9 months – 11 months. The longest step, grind with salt and press into silos, takes 3–8 months (Kulinarisches Erbe der Schweiz (Swiss culinar…). Lactic acid culture that both curdles the milk protein and starts the fermentation; no source names the species and Butyric fermentation in the silos, avoided in most cheeses but typical here; no source names the organisms do most of the fermenting.
| Main step | 3–8 monthsReported[schabziger-kes] | Grind with salt and press into silos |
|---|---|---|
| Temperature | 90 °CReported[schabziger-kes] | Heat the skimmed milk and curdle with the culture |
A sour-milk cheese made by heat and acid from skimmed milk, then fermented twice, the second time with a butyric fermentation, and flavoured with blue fenugreek.
A study of Schabziger and Appenzeller cheese samples found enterococci that grew on antibiotic plates and carried virulence genes. The dried blue fenugreek herb holds about 1.25 % total oxalate, which matters for people who must limit oxalate.
Hazards the sources name: Enterococci isolated on plates containing chloramphenicol, tetracycline or erythromycin; every one of 150 strains tested from Schabziger and Appenzeller samples carried at least two of nine virulence genes.
Every number is labelled with how it is known. How this atlas is made
A Glarus Landsgemeinde decree of 1463 set rules for making it and required an origin stamp, which the cylinders still carry. Since 2003 GESKA AG in Glarus has been the only Schabziger factory.
