Less is more…

Yes, I’ve been remiss [new work, an hour's commute each way, plus work helping coordinate California's Artisan Cheese Festival (March 20th - 23rd, 2009 in Petaluma)], but I’ve still been eating, enjoying and exploring cheese like mad…

Yeah, yeah Bryce; excuses. Where’s the cheese?

Yes, you’re right, “Inner Cheese Voice”; let’s just talk about some cheese.

Sap Sago (also known as Schabziger) is a hard herb cheese, which I think I may have spoken about in length on this previous post. While at the Fancy Food Show in San Francisco several weeks ago, I was pleased to find an entire booth dedicated to this underutilized Swiss cheese. Due to its hard nature, this is NOT a snacking cheese, and yet, I always have some in my fridge. If you enjoy savory breakfasts as I do, or even if you want a snack, Sap Sago’s the stuff! Besides using it in Fondue, as Kathy and I often do, it is great to just grate into butter for bread. Remember though; a little goes a long way (less is more).

I spoke at length with the man running the Sap Sago booth at the Fancy Food Show, Yves, about where I typically buy Sap Sago in the Bay Area. It’s not always the easiest cheese to find, as there is little to no demand for it by most Americans. The Cheese Board in Berkeley carries it, as well as Country Cheese on San Pablo in Berkeley. We also spoke about how I found that the cost went up astronomically over the past five years or so; I used to get it for about $1.69 a cone, and now it’s closer to $5. We’re fortunate to have it at all, so I’m not complaining!   …since I had the opportunity to talk to someone about Sap Sago, someone knowledgeable, I learned something fairly interesting. I had been under the assumption that there were perhaps anywhere from 2 to 10 additional brands of Sap Sago in Switzerland that we just can’t get here. According to Yves, this assumption isn’t true. He told me that there are a great many farmers who sell milk, and/or curd to Geska (the cheese producing company), but unless these farmers merely keep some to make their own personal batches of Sap Sago, no one else is commercially making the cheese.

I’ve been sent the marketing flier as a PDF by Yves and his company, click on the picture from it below to see the whole thing. Although I encourage all of you to try Sap Sago, it is NOT a perfect Valentine’s Day gift cheese (unless he or she is into it), but I’m curious to know what cheese(s) YOU would like to get, or would give for Valentine’s day. Use the comment section below. Have a great President’s Day Weekend everyone!

 Sap Sago Flier

Lynne Devereux
February 14th, 2009 10:54 am

Cheese that leads to kisses – a perfectly ripe and silky Mt. Tam. mmmmelting my heart.

February 17th, 2009 12:03 pm

Congratulations Bryce, you’re the first American under 65 I have ever heard talk about that cheese.

Cindy
September 16th, 2015 1:16 pm

I am looking every where for this cheese. Where can I get it?

Bryce
September 16th, 2015 1:50 pm

Cindy,

It’s a difficult cheese to locate… if you’re here in the Bay Area of California, I recommend “The Cheese Board” shop in Berkeley, Ca. However, if you’re not near here, here’s a place I found on-line that you can buy it: http://goo.gl/Qih5ej

-Bryce

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