Schabziger or sapsago is a traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of the skimmed cow milk and a special kind of herb, blue melilot (Trigonella caerulea), also called blue fenugreek. The milk and melilot sap are heated to 90°F or 32°C then an acid (lactic, citric or acetic) is added causing curdling. The whey and curd are separated. The whey is further curdled at 90°C and separated. The whey-condensate is called Ziger and is pressed into cones for 6 to 8 days. The cones are then dried for 2 to 6 months.