Schabziger (German pronunciation: [ˈʃaptsɪgɐ]) or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland.

[1] The milk and melilot sap are heated to 32 °C (90 °F) then an acid (lactic, citric or acetic) is added causing curdling.

Schabziger is usually eaten grated, or mixed with butter to make an herb spread ("Ankeziger", "Zigerbutter") that is put on bread or sandwiches.

The cheese also has to bear a stamp of origin, making it one of the earliest protected brands.

[1] Schabziger is produced exclusively by Geska (Gesellschaft Schweizer Kräuterkäse-Fabrikanten).