a variety of hard, greenish cheese made orig. in Switzerland of skim milk flavored with melilot
Origin of sapsagoaltered from German schabzieger from schaben, to scrape (akin to shave) + zieger, curds from Late Old High German ziger from Rhaeto-Romanic tšigrun from Gaulish an unverified form dwi-, twice ( from Indo-European base an unverified form dw?u-, two) + an unverified form ger-, to heat ( from Indo-European an unverified form gwher-, warm); from being heated twice in processing
A hard, dry, pale green cheese colored and flavored with blue fenugreek, made by curdling whey from skimmed cow's milk, and aged. It is usually eaten by grating over other foods or mixing the grated cheese with butter as a spread.
Origin of sapsagoAlteration of German Schabzieger schaben to scrape, grate ( from Middle High German) ( from Old High German skaban ) Zieger curds made from whey, whey cheese ( from Middle High German ziger ) ( ultimately, perhaps via an Alpine Romance form akin to Rhaeto-Romansch tšigrun ) ( from Gaulish dwigro- ; see gwher- in Indo-European roots.)