Sapsago is a very hard, aged Swiss cheese intended for grating and seasoning. It is produced in the mountains of the canton (state) of Glarus, Switzerland. Made from fat-free milk, and therefore exceptionally low in fat, sapsago contains less than 3 grams of fat per ounce. To make it, the curd is pressed, completely dried, ground into a powder, and then mixed with the alpine herb blue melilot, a special variety of clover, resulting in a sage-like flavor and pale lime color. The mixture is pressed into molds to become hard little 3-ounce (85 gram) cones, which are wrapped in silver foil.