Our oldest branded product: Do you still know Ziger?

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Ziger was not given the name of the goat. It is cheese made from skim cow’s milk, not goat cheese. Its name comes from Schabziger’s clover (horned clover). The people of Glarus used it to flavor whey cream cheese 500 years ago. It contains no chemicals, giving Schabziger its straw-like, slightly sour taste and greenish color.

Frischziger, Grüner Ziger: That’s the difference

In the past there was “Frischziger”, a type of Glarner ricotta made only from whey. Although valuable, as we now know, it is a waste product from the production of “real” cheese. That’s why Ziger was the poor people’s cheese. It is created in several steps by heating to 90 degrees and adding acetic or citric acid. Greenish Schabziger was created later, it is a ripened variety and flavored with dried horn clover from the Alps.

One story, not accepted by all historians, claims that the canons from Säckingen had the idea for clover spice. What is certain is that Schabziger was sold under the trademark from 24 April 1463. This would make it the oldest branded product in Switzerland.

What is the difference between Ziger and Ricotta?

Ricotta is closest to Ziger, except Ricotta contains cream, whereas Ziger contains only pure coagulated whey. Ziger and Ricotta are types of fresh cheese, but they differ in several aspects such as origin, production process, taste and consistency. Ziger has an intense, salty and often spicy taste; Ricotta, on the other hand, is softer and creamier. Schabziger-Stöckli generally has a firmer and more crumbly consistency than ricotta and is not used in desserts.

Ziger is low in calories

An attractive argument for modern customers is the low calorie content of Ziger. Butter contains only 36 percent fat; that’s 55 percent less than regular butter. There are only 134 calories in 100 grams of Schabziger Stöckli; which is almost three times less than Emmentaler.

But you still do not eat it in large quantities – the hard stick, slightly crumbly when cut, is used grated or grated, like parmesan.

Matches perfectly with “Glarner Ziger-Hörnli”

Old Glarner fits in wonderfully with today’s after-work kitchen because it also enhances quick and simple recipes. Zigerbutter tastes great on sandwiches and as a topping for veggie sticks. If you mix it with low-fat quark, it is good for bloating. “Glarner Ziger-Hörnli” is a classic recipe for those who neither like to cook nor eat for long periods of time. Heat the baked croissants in a pan with the butter sauce, half a grated Schabziger stick and the roasted onion until al dente. Applesauce or endive salad goes well with this.

Even Ziger works sweetly. To make Zigerkäse balls, prepare a dough from Schabziger cheese, eggs, milk, sugar and flour, form small balls and fry them in hot oil for a short time.

You can find Ziger cheese at Coop and some retail stores in the area.

Source : Blick