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mass is formed (about 24 hours). Then it is usually turned twice, so that the excess whey can drain. The mass is taken out of the mold, rubbed with salt (sometimes with paprika) and matured in the cellar. After about 3 weeks, the cheese rind is washed off, the cheese loaves are placed on wooden cheese racks and ripened in a further 4 to 6 weeks in the ripening room at 18 to 20°C. During this time, the "Muffna", the glassy, greasy bark of the sour cheese, grows thicker with age and gives the cheese its typical aroma. The loaves of sour milk cheese mature from outside to inside.
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It was not until the beginning of 1990 that there was a return and revival of historical values. The Sura Kees became more and more popular especially with the younger generations, farm shops emerged and the tourism industry and gastronomy discovered the sour cheese as an advertising medium. The Sura
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In the 1960s, more and more dairies had to close in the
Montafon region. At that time, cheese production was concentrated on a few dairies in the valley. Due to a lack of traditional awareness and low regional marketing, there was a steady decline in local cheese specialties, including the Sura Kees.
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The skimmed milk is acidified in the "Zuber" (wooden vat), filled into the "Kessi" (copper kettle) and heated to max. 40°C. The "Bolma" (cheese curd) is turned and filled with the "Bolmakelle" (ladle device) in the "Käsker" (special form), pressed by its own weight. It remains there until a solid
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living in
Vorarlberg, the pioneers of cheese-making in the Alpine region. The Celts brought the "cheese maker" to Vorarlberg. "Käsker" is the name given to the form in which the cheese mass is still squeezed out on the alpine pastures.
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Kees recipe is one of the oldest in the German-speaking region. In 1997, the association "Montafon bewusst-er-leben" was founded to market regional agricultural products. In 2007, the club dealt with the re-marketing of Sura Kees.
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cheese production in many regions. Rennet cheese was better storable and transportable. This enabled trans-regional transport to the newly emerging cities. In the
Montafon valley, however, the sour milk cheese dairy was preserved.
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discovered that leftover milk thickens and forms a solid mass with time. Thus, the first sour milk cheese was created. The knowledge of sour milk cheese production was spread by the
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followed by a ripening period of one to two days. The cream is used for the production of butter, the skim milk is the raw material for sour cheese production.
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For the production of the traditional
Montafoner Sura Kees, filtered milk is filled into "Brenten" (typical wooden vessels) to separate milk into cream and
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states that its production has been a significant element of
Vorarlberg's peasant gastronomy for centuries.
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Sura Kees is usually served with vinegar, oil and onions, pure on black bread or eaten with potatoes.
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Cheeses with designation of origin protected in the
European Union
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262:"Cheese specialities from Vorarlberg - A mini study of cheeses"
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has been known for around 7,000 years. By accident, the
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In the 17th century, sour milk cheese was displaced by
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Austrian products with protected designation of origin
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241:Website of Austria's culinary heritage (Sura Kees)
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311:"Montafoner Sura Kees, bmnt.gv.at"
286:"Montafoner Sura Kees, bmnt.gv.at"
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159:The registration of the
114:Related media on Commons
131:Vorarlberger Sauerkäse
389:Tyrolean grey cheese
266:Urlaub in Vorarlberg
202:throughout Europe.
154:Tyrolean Grey Cheese
137:Montafoner Sauerkäse
410:Cow's-milk cheeses
190:The production of
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170:Production method
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41:Country of origin
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95:½ kg or 2 kg
374:Abgereifter
317:(in German)
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84:Fat content
33:Other names
404:Categories
321:2018-08-13
296:2018-08-13
271:2018-08-13
248:References
146:Vorarlberg
144:valley in
59:Vorarlberg
196:Sumerians
176:skim milk
126:Alemannic
122:Sura Kees
19:Sura Kees
230:See also
142:Montafon
55:Montafon
186:History
150:Austria
76:Texture
45:Austria
215:rennet
200:Romans
92:Weight
51:Region
207:Celts
79:soft
70:Cows
161:PDO
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