Cheddar Cheese vs Sap Sago Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Sap Sago Cheese is hard and made from cow milk, originating in Switzerland.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
What Is Sap Sago Cheese?
Sap Sago is a hard, skimmed-milk cheese from the Canton of Glarus in Switzerland, seasoned and tinted green with blue fenugreek. It is grated as a seasoning rather than eaten in slices, and its 1463 origin stamp makes it the oldest branded product in the country.
What's the Difference Between Cheddar Cheese and Sap Sago Cheese?
- Origin: Cheddar Cheese (England), Sap Sago Cheese (Switzerland)
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Sap Sago Cheese (skimmed)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Sap Sago Cheese (hard)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Sap Sago Cheese (natural)
- Aging: Cheddar Cheese (A few months to several years), Sap Sago Cheese (4 to 12 weeks fermentation, then 3 to 8 months in silos)
Side-by-Side Comparison
| Cheddar Cheese | Sap Sago Cheese | |
|---|---|---|
| Country of Origin | England | Switzerland |
| Specific Origin | Southwest (Somerset, Gloucester) | Canton Of Glarus |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Skimmed |
| Texture | Varies (rubbery to friable and crystalline) | Hard |
| Rind | Varies (natural, cloth, wax, plastic) | Natural |
| Aging | A few months to several years | 4 to 12 weeks fermentation, then 3 to 8 months in silos |
| Taste | Mild to sharp, buttery to brothy and savory | — |
Taste Comparison: Does Cheddar Cheese Taste Like Sap Sago Cheese?
Their flavor profiles are distinct. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer, while Sap Sago Cheese leans toward salt and blue fenugreek (schabzigerklee). Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Sap Sago Cheese at 4 to 12 weeks fermentation, then 3 to 8 months in silos.
Can You Substitute Cheddar Cheese for Sap Sago Cheese?
In most recipes, Cheddar Cheese and Sap Sago Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for hard.
Which Is Better, Cheddar Cheese or Sap Sago Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a hard profile, Sap Sago Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Cheddar Cheese the same as Sap Sago Cheese?
No, they're distinct cheeses. Cheddar Cheese originates in England, while Sap Sago Cheese comes from Switzerland. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Sap Sago Cheese 4 to 12 weeks fermentation, then 3 to 8 months in silos.
Is Cheddar Cheese similar to Sap Sago Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cheddar Cheese for Sap Sago Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cheddar Cheese taste like Sap Sago Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
What is Sap Sago Cheese made of?
Sap Sago Cheese is made from cow milk (skimmed), using none, acid-coagulated rennet. It's typically aged 4 to 12 weeks fermentation, then 3 to 8 months in silos. It originates in Switzerland.
Which should I choose, Cheddar Cheese or Sap Sago Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Sap Sago Cheese is hard.