Sapsago

1953, George P. Sanders, Agriculture Handbook 54: Cheese Varieties and Descriptions, Agricultural Research Service, page 113, Sapsago cheese has been made in the Canton of Glarus, Switzerland, for at least 500 years and perhaps more; it is made also in Germany. It is known by various other names, including Schabziger, Glarnerkäse, Grünerkäse, Krauterkäse, and Grünerkrauterkäse.

Both colour and flavour are added to Sapsago cheese from Switzerland or Germany. The powdered leaves of an aromatic clover are added to the ground-up ripened curd; this gives a mottled pale green colour and at the same time imparts a characteristic odour and flavour.