Sap Sago Cheese vs Sleightlett Cheese
Sap Sago Cheese is a hard cow-milk cheese from Switzerland, while Sleightlett Cheese is fresh soft, artisan and made from goat milk, originating in England, Great Britain and United Kingdom.
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 Is Sleightlett Cheese?
Sleightlett is a fresh soft cheese made from unpasteurized goat's milk at Sleight Farm in Timsbury, Somerset, England. It has a white mold-ripened rind, a lemony flavor, and was sold through Harrods and Neal's Yard Dairy.
What's the Difference Between Sap Sago Cheese and Sleightlett Cheese?
- Origin: Sap Sago Cheese (Switzerland), Sleightlett Cheese (England, Great Britain and United Kingdom)
- Milk type: Sap Sago Cheese (cow's milk), Sleightlett Cheese (goat's milk)
- Milk treatment: Sap Sago Cheese (skimmed), Sleightlett Cheese (unpasteurized)
- Texture: Sap Sago Cheese (hard), Sleightlett Cheese (fresh soft, artisan)
- Rind: Sap Sago Cheese (natural), Sleightlett Cheese (mold ripened)
Side-by-Side Comparison
| Sap Sago Cheese | Sleightlett Cheese | |
|---|---|---|
| Country of Origin | Switzerland | England, Great Britain And United Kingdom |
| Specific Origin | Canton Of Glarus | Timsbury, Somerset |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Skimmed | Unpasteurized |
| Texture | Hard | Fresh soft, artisan |
| Rind | Natural | Mold ripened |
| Aging | 4 to 12 weeks fermentation, then 3 to 8 months in silos | — |
| Taste | — | Citrusy, lemony, nutty |
Taste Comparison: Does Sap Sago Cheese Taste Like Sleightlett Cheese?
Their flavor profiles are distinct. On the nose, Sap Sago Cheese offers herbal, contrasted with Sleightlett Cheese's goaty, lactic.
Can You Substitute Sap Sago Cheese for Sleightlett Cheese?
Sap Sago Cheese can stand in for Sleightlett Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for fresh soft, artisan.
Which Is Better, Sap Sago Cheese or Sleightlett Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Sap Sago Cheese. For a fresh soft, artisan profile, Sleightlett Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Sap Sago Cheese the same as Sleightlett Cheese?
No, they're distinct cheeses. Sap Sago Cheese originates in Switzerland, while Sleightlett Cheese comes from England, Great Britain and United Kingdom. Sap Sago Cheese is made from cow milk; Sleightlett Cheese uses goat.
Is Sap Sago Cheese similar to Sleightlett Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Sap Sago Cheese for Sleightlett Cheese?
You can, but expect a shift in richness and milk character.
Does Sap Sago Cheese taste like Sleightlett Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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.
What is Sleightlett Cheese made of?
Sleightlett Cheese is made from goat milk (unpasteurized). It originates in England, Great Britain and United Kingdom.
Which should I choose, Sap Sago Cheese or Sleightlett Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Sap Sago Cheese is hard, while Sleightlett Cheese is fresh soft, artisan.