Montafoner Sura Kees

  
Record number: 18
 
Disclosure date
In 1240, first mention of Montafon in “Necrologium Curiense“ (Chur Necrology) of the Chur Cathedral Chapter. 
 

Photo: BMLFUW/A...

Title 
Montafoner Sura Kees  
(Montafoner acid curd cheese) 
 
 
 
 
 
Abstract or claim
Traditional processing of acid curd cheese using traditional techniques and equipment in the Montafon Region of Vorarlberg.
Montafoner Sura Kees derives its characteristic taste from the quality of milk, which is directly related to the local diversity of alpine plants and herbs of the region as well as to the traditional knowledge of artisan cheese making.
Owing to the extensive keeping of dairy cows, the regional production of Montafoner Sura Kees contributes to the preservation of the alpine and mountainous landscape and the floral biodiversity of its pastures. 
  
Name of product, product class
Acid curd cheese, cheese, dairy products 
 
Name of region
Montafon, Vorarlberg, Austria
 
Field of search
Food and Agriculture
 
Name(s) of information provider
Verein Bewusst Leben im Montafon
Stand Montafon-Montafonerstraße
6780 Schruns
    
Names of applicant for title
Verein Bewusst Leben im Montafon (Conscious Living in Montafon Association)
   
Holder of knowledge or associated resources
Owners and holders of cheese producing alpine pastures in the Montafon: Lün, Latschätz, Außergweil, Gafluna, Innerkapell, Latons, Nova, Spora, Tilisuna, Vergalden, Wasserstuben and Zamang and in Gamperdona in the Nenzinger Himmel and Parpfienz in the Brandnertal Valley
  
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
Verein Bewusst Leben im Montafon (Conscious Living in Montafon Association)
  
Descriptors 
- History:
People have known about the production of acid curd cheese for about the last 7,000 years. The Sumerians discovered by accident that milk left standing thickens and gradually turns into a solid mass. This is how the first acid curd cheese came to be. The Romans spread the knowledge of acid curd cheese production throughout Europe.
 
In 1240, the first mention of “Montafon”. Cheese was already being produced in Vorarlberg before the birth of Christ by the Celts, the pioneers of cheese making in the alpine regions. The Celts introduced the “Käsker” to Vorarlberg. “Käsker” are the wooden moulds still in use today on alpine pastures for pressing the cheese.
 
In the 17^th  century, rennet cheese making started to replace acid curd cheese making in many regions. The fact that rennet cheese was easier to store and transport made it possible to transport the cheese to the newly emerging cities in other regions. But the art of acid curd cheese making was preserved in the Montafon.
 
In the 1960s, the alpine dairies in the Montafon began to die off. At the time, all of the cheese production was in the hands of a few dairies in the valley. On account of a lack of appreciation for tradition and little regional marketing, there was a steady decline in local cheese specialities, and thus Sura Kees, too.
 
Then at the beginning of 1990 there was a return and revival of historical values. Sura Kees started to become more and more popular with the younger generations, farm shops began to open and the tourist and restaurant industries discovered acid curd cheese as an advertising vehicle.
 
The Sura Kees recipe is one of the oldest in the German-speaking region.
 
In 1997, the “Montafon bewusst-er-leben” Association was established to market regional agricultural products. In 2007, the association started a new marketing campaign for Sura Kees.
 
- Region:
The 39 km long Montafon alpine valley is situated between 583 – 1,430 m above sea level in the south of the Province of Vorarlberg in the district of Bludenz. It consists of 11 towns and is surrounded by three majestic mountain ranges: the Rätikon, the Verwall and the Silvretta with peaks up to 3,312 m (Piz Buin). The Ill River, which lies to the east of the Rhine River and originates from the Ochsentaler Glacier in the Silvretta, flows through the Montafon and joins the Rhine River below Feldkirch at the point known as the “Illspitz”.
 
Climatic conditions:
The alpine climate dominates the Montafon with short summers and long winters. The climate is influenced on the one hand by the alpine elevation and on the other by the mountains which block the weather systems. The cloud banks coming from the Atlantic are blocked by the high mountains and bring ample precipitation to the valley.
 
Flora:
The Montafon alpine pastures are situated at an altitude between 600 and 1500 metres. A unique plant community has developed due to the convergence of the Rätikon, Verwall and Silvretta mountain ranges.
The mountain flora is the result of soil and climatic conditions and is characterised by a rich diversity of alpine plants including bladder campion, spring sandwort and alpine pennycress.
The specific diversity of alpine plants and herbs in the green fodder and the hay produced from it provide the basis for the distinctive taste ofMontafoner Sura Kees.
 
- Montafoner Sura Kees (Montafon acid curd cheese):

Photo: BMLFUW/Rita Newman

Sura Kees is an acid curd cheese, which is traditionally produced from skim milk as a by-product of butter production.
 
Sura Kees is produced on 12 cheese making alpine pastures (Lün, Latschätz, Außergweil, Gafluna, Innerkapell, Latons, Nova, Spora, Tilisuna, Vergalden, Wassertuben, and Zamang) and in several milk processors in the valley. Around 10,000 kg of Sura Kees are produced on the alpine pastures, which are mainly sold on site or delivered to restaurants. The cheese is produced for sale in the dairies in the valley (240,000 kg).
2.5 million kg of milk are needed for this, which is supplied by around 800 cows.
 
The cheese is only produced on the alpine pastures during the summer months (mid-June – mid-September), whereas production takes place year round or only in winter in the valley dairies.
 
The production of acid curd cheese varies from alpine pasture to alpine pasture and from those dairies in the valley, which have adapted to the demands of modern production standards. However, the basic steps of the process have remained the same.
 
The Montafoner Sura Kees is specified as “Vorarlberger Sauerkäse” (Vorarlberg acid curd cheese) in the Austrian Food Codex, chapter B 32 “Milk and Dairy Products”, sub-chapter “Cheese”.
 
Production process:
Filtered milk is poured into “Brenten” (wooden tubs) to separate the milk into skimmed milk and cream, and then it is left to age for 1-2 days. The cream is used to make butter, and the skimmed milk is the basis for the production of acid curd cheese.
The skimmed milk is acidified in a wooden tub, filled into copper kettles and heated to no warmer than 40 °C (“Leuen”). The curd (“Bolma”) is turned and then filled into the characteristic moulds (“Käsker”) using a special dipper (“Bolmakelle”). The curd is pressed by its own weight and remains in the moulds until it has the right consistency (about 24 hours). It is turned twice to remove the surplus whey. It is then removed from the mould, the surface is rubbed with salt (possibly pepper) and then aged in the cheese cellar. After 3 weeks, the rind is washed and the cheese wheels are placed on a wooden cheese board and stored in an ageing room at a temperature of 18 - 20 °C for another 4 to 6 weeks.
It is during this time that the “Muffna”, or the glassy, greasy rind of the acid curd cheese, forms, which will continue to thicken as the cheese ages and which gives the cheese its distinctive aroma. The wheels of acid curd cheese age from the outside in.
 
Taste and appearance:
Sura Kees is produced in 0.5 kg blocks or in 2 kg wheels.
The cheese has a smooth rind with a yellow-gold to red-brown smear and a white, creamy core. The taste is mild-aromatic, but becomes slightly spicy to mild-sourly with increasing age.
 
Ingredients:

Photo: BMLFUW/Rita Newman

Sura Kees is a low-fat cheese, which means that it has a very low fat content in comparison with other cheese varieties, 1 % for valley acid curd cheese and up to 10 % for alpine pasture acid curd cheese (FDM). Another benefit of Sura Kees is its low cholesterol content.
 
- Marketing:
Montafoner Sura Kees is marketed regionally through local restaurants and food retailers.
The acid curd cheese is now marketed as a culinary gift in its own wooden box.
 
Distinct quality linked to origin and traditional knowledge:
- Specific soil and weather conditions in the Montafon alpine region
  result in a richness of native alpine flora, which enables extensive
  management of milk cows on alpine pastures.
- Montafoner Sura Kees gets its unique aroma and flavour from the
  local alpine flora.
- Traditional artisanal cheese production on 12 cheese making alpine
  pastures and in milk processors located in the valley.
- The production of Montafoner Sura Kees is the result of traditional
  knowledge,
  which has been passed down from generation to generation: the
  traditional knowledge and expertise of dairy cow farmers (adapting
  the keeping of herds to the environmental conditions, the method of
  keeping dairy cows in mountain areas, the method of hay making,
  method of feeding with green fodder and hay,) and of alpine dairies
  (production, ageing and storage of cheese).
 
- Utilisation:
Besides the production of Sura Kees, the sour milk of the cheese making alpine pastures is used to make cultured butter (30,000 kg) for one’s own personal use.
 
Sure Kees is normally served with vinegar, oil and onions or is eaten with only brown bread or potatoes. It is perfect for making Kaspressknödel (pressed cheese dumpling) or Kasnock’n (cheese spaetzle).
 
- Protection:
- 
  
Key words
Food and agriculture, traditional knowledge , Austria, Vorarlberg, region, Montafon, milk, dairy product, cheese, Sura Kees, acid curd cheese, Montafoner Sura Kees, Montafoner acid curd cheese 
 
Bibliography/ References
- Das große Buch vom Käse, Teubner, München, 2003
- Drissner, M. und Bereuter, O. 2001. Der blühende Käse – Dokumentation zur
  Geschichte und Produktion von Sauerkäse in Vorarlberg.
- Käse Leicht Gemacht, 120 Rezepte für Milchverarbeitung, 6.Auflage, Leopold
  Stocker Verlag, 1995
- Necrologium Curiense“ des Churer Domkapitels, um 1240
- Österr. Lebensmittelbuch (‘Austrian Codex Alimentarius’), Codex
  chapter B 32 .“Milch- und Milchprodukte”, subchapter “Käse”, 4. Sauermilchkäse,
  4.4 Vorarlberger Sauerkäse
- AlpenSZENE Montafon
http://www.tiscover.at/at/guide/5,de,SCH1/objectId,RGN112434at,season,at1/home.html  
- bewusstmontafon
http://www.bewusstmontafon.at/index.php?id=18  
- bewusstmontafon – Entwicklung mit Erfolg
http://www.bewusstmontafon.at/  
- Codex Kapitel B32 Milch und Milchprodukte Teilkapitel Käse
http://www.lmsvg.net/component/option,com_remository/Itemid,45/func,fileinfo/id,44/  
- Die AlpenSZENE Montafon und ihre Geschichte
http://www.montafon.at/userfiles/PDF/Infoservice/geschichte_de.pdf  
- Geschichte des Sura Kees
http://www.stand-montafon.at/stand-montafon/bewusst%20montafon/sura_kees  
- Hochmontafon auf einen Blick
http://www.gaschurn-partenen.com/userfiles/Orte_Region/ABC_Sommer%202007Internet.  
- Ill (Vorarlberg)
http://www.de.wikipedia.org/wiki/Ill_Vorarlberg  
- Käse - das „bessere Milchprodukt“
http://www.forumgesundheit.at/portal/index.html;jsessionid=335C40B0475F8D96E482DA548A020F5B?ctrl:cmd=render&ctrl:window=forumgesundheitportal.channel_content.cmsWindow&p_menuid=63338&p_tabid=3&p_pubid=129313
-  Käsesorten
http://www.wien.gv.at/lebensmittel/lebensmittel/uebersicht/milchprodukte/kaesesorten.html
- Klima
http://www.austria.info/xxl/_site/ch/_area/414354/_subArea/414369/_subArea2/659951/index.html
- Kulturlandschaft
http://www.stand-montafon.at/kultur/museen/Projekte/Kulturlandschaft
- Montafon
http://de.wikipedia.org/wiki/Montafon  
- Montafon 1: Mensch-Geschichte-Naturraum, Die lebensweltlichen Grundlagen
http://www.wolkersdorfer.info/publication/pdf/GeologieMontafon.pdf  
- Montafon.bewusst-er-leben
http://www.partizipation.at/fileadmin/media_data/Downloads/Praxisbeispiele/Montafon-bewusst-er-leben.pdf  
- Montafoner Genusskistle
http://www.stand-montafon.at/aktuelles/presse/Genusskistle  
- Montafoner Sauerkäse
http://de.wikipedia.org/wiki/Montafoner_Sura_Kees  
- Montafoner Sura Kees
http://www.genuss-region.at/article/articleview/36827/1/11281/ 
- Neuer Auftritt für den Sura Kees
http://www.meznar-media.com/uploads/Erstausgabe_Montafoner_STANDpunkt.September_2007.pdf  
- Pressemappe Vorarlberger Sauerkäse
http://www.stand-montafon.at/stand-montafon/bewusstleben/sura_kees/pressemappe  
- Sauermilchkäse
http://de.wikipedia.org/wiki/Sauermilchk%C3%A4se  
- Sauermilchkäse - Geschichte
http://www.vorarlbergkaese.at/index.php?option=com_content&task=view&id=37&Itemid=67&ItemID=67
- Sura Kees
http://www.lk-oe.at/netautor/napro4/appl/na_professional/parse.php?id=2500%2C1073073%2C%2C
- Traditionelle extensive Landwirtschaft entlang der Exkursionsroute
http://www.8ung.at/monti/pdf/extlandw.pdf
- Vorarlberg isst…Genussregion Montafon punktet mit Sura Kees
http://bewusstmontafon.at/fileadmin/gaschurn/presse_vorarlbergisst_surakees.pdf
 
All internet references last accessed on 24 April 2009.
 
Language code
German
 
Product of www.genuss-region.at  
Yes
  
Regional contact 
Verein Bewusst Leben im Montafon (Conscious Living in Montafon Association)
Montafonerstr. 21
A-6780 Schruns/ Vorarlberg
Phone.: 05556 / 72 132-0
E-mail: info@stand-montafon.at
http://www.stand-montafon.at  
 
Authors: Eva Sommer, Erhard Höbaus, Doris Reinthaler
 

29.02.2012, Lebensministerium III/4