Schabziger

Schabziger or sapsago is 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 fenugreek (Trigonella caerulea), also called blue melilot. The milk and melilot sap are heated to 32 °C (90 °F) 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 (194 °F) 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. The resulting cheese is hard, green with a strong flavor and aroma. It is usually conditioned as cones of 100 g (3.5 oz) with a height of 5 cm (2.0 in). It contains less than 3% fat.

Source: Wikipedia