"Sapsago" meaning in All languages combined

{
  "etymology_links": [
    [
      "Schabziger",
      "Schabziger#German"
    ]
  ],
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "de-CH",
        "3": "Schabziger"
      },
      "expansion": "Switzerland German Schabziger",
      "name": "bor"
    }
  ],
  "etymology_text": "A corruption of Switzerland German Schabziger.",
  "forms": [
    {
      "form": "Sap Sago",
      "tags": [
        "alternative"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "1": "?"
      },
      "expansion": "Sapsago",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "langcode": "en",
          "name": "Cheeses",
          "orig": "en:Cheeses",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "text": "1953, George P. Sanders, Agriculture Handbook 54: Cheese Varieties and Descriptions, Agricultural Research Service, page 113,\nSapsago cheese has been made in the Canton of Glarus, Switzerland, for at least 500 years and perhaps more; it is made also in Germany. It is known by various other names, including Schabziger, Glarnerkäse, Grünerkäse, Krauterkäse, and Grünerkrauterkäse."
        },
        {
          "bold_text_offsets": [
            [
              37,
              44
            ]
          ],
          "ref": "1998, R. Andrew Wilbey, J.E. Scott, Richard K. Robinson, Cheesemaking Practice, 3rd edition, Springer Science & Business Media, →ISBN, page 103:",
          "text": "Both colour and flavour are added to Sapsago cheese from Switzerland or Germany. The powdered leaves of an aromatic clover are added to the ground-up ripened curd; this gives a mottled pale green colour and at the same time imparts a characteristic odour and flavour.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "A dry, hard cheese made from skimmed cows' milk and herbs, originating from Switzerland."
      ],
      "id": "en-Sapsago-en-noun--RKtnQZD",
      "links": [
        [
          "dry",
          "dry#Adjective"
        ],
        [
          "hard",
          "hard"
        ],
        [
          "cheese",
          "cheese"
        ],
        [
          "skimmed",
          "skimmed#Adjective"
        ],
        [
          "herb",
          "herb"
        ],
        [
          "Switzerland",
          "Switzerland"
        ]
      ],
      "synonyms": [
        {
          "word": "Schabziger"
        },
        {
          "word": "serac"
        }
      ]
    }
  ],
  "word": "Sapsago"
}

{
  "etymology_links": [
    [
      "Schabziger",
      "Schabziger#German"
    ]
  ],
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "de-CH",
        "3": "Schabziger"
      },
      "expansion": "Switzerland German Schabziger",
      "name": "bor"
    }
  ],
  "etymology_text": "A corruption of Switzerland German Schabziger.",
  "forms": [
    {
      "form": "Sap Sago",
      "tags": [
        "alternative"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "1": "?"
      },
      "expansion": "Sapsago",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English nouns with unknown or uncertain plurals",
        "English terms borrowed from Switzerland German",
        "English terms derived from Switzerland German",
        "English terms with quotations",
        "Pages with 1 entry",
        "Pages with entries",
        "en:Cheeses"
      ],
      "examples": [
        {
          "text": "1953, George P. Sanders, Agriculture Handbook 54: Cheese Varieties and Descriptions, Agricultural Research Service, page 113,\nSapsago cheese has been made in the Canton of Glarus, Switzerland, for at least 500 years and perhaps more; it is made also in Germany. It is known by various other names, including Schabziger, Glarnerkäse, Grünerkäse, Krauterkäse, and Grünerkrauterkäse."
        },
        {
          "bold_text_offsets": [
            [
              37,
              44
            ]
          ],
          "ref": "1998, R. Andrew Wilbey, J.E. Scott, Richard K. Robinson, Cheesemaking Practice, 3rd edition, Springer Science & Business Media, →ISBN, page 103:",
          "text": "Both colour and flavour are added to Sapsago cheese from Switzerland or Germany. The powdered leaves of an aromatic clover are added to the ground-up ripened curd; this gives a mottled pale green colour and at the same time imparts a characteristic odour and flavour.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "A dry, hard cheese made from skimmed cows' milk and herbs, originating from Switzerland."
      ],
      "links": [
        [
          "dry",
          "dry#Adjective"
        ],
        [
          "hard",
          "hard"
        ],
        [
          "cheese",
          "cheese"
        ],
        [
          "skimmed",
          "skimmed#Adjective"
        ],
        [
          "herb",
          "herb"
        ],
        [
          "Switzerland",
          "Switzerland"
        ]
      ]
    }
  ],
  "synonyms": [
    {
      "word": "Schabziger"
    },
    {
      "word": "serac"
    }
  ],
  "word": "Sapsago"
}