Ziger (also crushed stone cheese, herb cheese, greener cheese or Sapsago mentioned) is Swiss a cheese speciality from the canton Glarus. Similarly as with the Italian Ricotta it concerns with it a milk product, which is made of whey, which cow's milk or butter milk entrahmte be added can. The protein is won from this beginning with 90"°C by an acid precipitation.

Composition

Ziger must contain:

• Dry weight (at least 200g per kg of cheese),
• more than 150 g fat (with Magerziger at the most 150 g fat) per kg of dry weight as well as
• 510 g whey protein per kg total protein.

Additives

As processing auxiliary materials lactic acid becomes (e.g. Cheese factory-sourly), citric acid or acetic acid uses. To the taste giving are permitted food salt, spices and herbs and/or from it manufactured excerpts. It may be also smoked.

Production

One shifts the milk mixture with somewhat completely sourly become whey, heated up up to simmering and leaves the quark in perforated Butten or in bags, with stones weighted, 3 to 6 weeks long the fermentation. Then the mass is ground, mixed with pulverized blue stone clover (Trigonella caerulea) and salt and rammed in forms. After 6 to 8 days the is taken out and 2 to 6 months long on a stand dried.

Use

Ziger is eaten not like most other cheese places "“at the piece"”, but used mainly for peppering meals. These emerge then for example as (Teigwaren with Ziger peppered), "“Zigerfondue"” with Zigerzugabe) or (butter bread with Ziger) in example books and bills of fare.

As products to buy gives it the classical , of which the desired quantity is scraped off over a mill or with a measurer, as well as cups with "“Ankeziger"”, with which the Ziger is mixed with butter already and can so directly on bread be painted.

A can be kept over several weeks in the refrigerator, while the Ankeziger verzehrt best within fewer days becomes.

Historical

The Glarner Schabziger is considered as the oldest branded article of Switzerland. It is on the Glarner alps already since that 8. Century to be manufactured. When in the Middle Ages the Glarnerland came to the monastery a majority of the deliveries consisted of Ziger, which was partially resold by the pin ladies. They peppered it with the strongly smelling Schabzigerklee (Trigonella caerulea ssp. sativa), the cross driver from the Orient had bring along and impressed to it starting from 1463 first delivered "“brand names"” to Switzerland, in order to protect it against imitation.

Related links

• Ziger in the cheese encyclopedia
• The mill for the Schabziger
• Prescriptions for the use: Prescriptions 1, prescriptions 2
• Geska (society Swiss herb cheese manufacturer, the only Ziger manufacturer)
• The Stinker and its rescuer report over the Ziger market and the reorganization of the Geska, fire one 10/2004

Articles in category "Ziger"

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