Montafoner Sura Kees *

Traditional production of acid-curd cheese in the Montafon area by using traditional techniques and devices.
 

Photo: BM...

Record number: 18
 
Disclosure date
In 1240, first mention of Montafon in “Necrologium Curiense“ of the Churer Domkapitels
 
Title 
Montafoner Sura Kees  
(Montafoner acid curd cheese) 
 
Abstract or claim
Specific method and knowledge of the production of acid-curd cheese using traditional techniques and equipment in the Montafon area
 
Name of product, product class
cheese, milk-products 
 
Name of region
Montafon, Vorarlberg, Austria
 
Field of search
Food and Agriculture
 
Name(s) of information provider
Vereinsbüro:
Beatrice Amann
Silvrettastrasse 10
A - 6791 St. Gallenkirch
www.bewusstmontafon.at
Postadresse:
Stand Montafon
Verein bewusstmontafon
Montafonerstrasse 21
A - 6780 Schruns
   
Names of applicant for title
Verein bewusstmontafon
  
Holder of knowledge or associated resources
Owners and holders of “Sennalpen” in the Montafon: Lün, Latschätz, Außergweil, Gafluna, Innerkapell, Latons, Nova, Spora, Tilisuna, Vergalden, Wasserstuben und Zamang and in Gamperdona in the Nenzinger Himmel and Parpfienz in the Brandnertal
 
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
Verein bewusstmontafon 
 
Descriptors
In 1240, first mention of “Montafon”. Cheese has been produced in Vorarlberg before the birth of Christ by the then there living Celts, the pioneers of cheese-making in the alpine regions. The seasonal product is made in alpine dairies (about 1200-1400 m above sea level) during the summer months.
The Sura Kees recipe is one of the oldest in the German speaking region.
Sura Kees is traditionally produced from skim milk as a side product of butter production.
 
Filtered milk is poured into “Brenten” (tubs made of wood) to separate milk into skimmed milk and cream within 1 - 2 days. The skimmed milk is acidified in the wooden tub, filled into copper kettles and heated up to 40 °C (“Leuen”). The curd (“Bolma”) is turned and then filled with a special dipper (“Bolmakelle”) into the characteristic moulds (“Käsker”).  The curd is pressed by its own weight and remains in the moulds until it has an appropriate firmness (about 24 hours). It is turned twice to remove the surplus whey. Then it is removed from the mould, the surface is rubbed with salt (possibly pepper) and then ripened in the cheese cellar. After 3 weeks the rind is washed and the cheese loafs are laid on a wooden cheese board and stored in a ripening room at the temperature of 18 - 20 °C for another 4 to 6 weeks. Sura Kees is produced in ½ kg blocks or in 2 kg loafs.
The cheese shows a smooth rind with a yellow-gold to red-brown smear and a white, creamy core. The taste is mild-aromatic, but becomes savoury to mild-sourly with increasing age.
The production process is documented in www.bewusstmontafon.at
Sura Kees is protected as a registered trade mark.
 
Key words
Food and Agriculture, Traditional Knowledge , Austria, Vorarlberg, region, Montafon, milk, dairy product, cheese, Sura Kees, acid curd cheese, Montafoner Sura Kees 
 
Bibliography/ References
"Necrologium Curiense“, Churer Domkapitels, around 1240 
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, 6th edition, Leopold Stocker Verlag, 1995 
Das große Buch vom Käse, Teubner, München, 2003 
www.bewusstmontafon.at
www.genuss-region.at 
 
Language code
German
 
Product of www.genuss-region.at  
yes
 
Regional contact 
Vereinsbüro:
Beatrice Amann
Silvrettastrasse 10
A - 6791 St. Gallenkirch
www.bewusstmontafon.at
Postadresse:
Stand Montafon
Verein bewusstmontafon
Montafonerstrasse 21
A - 6780 Schruns
  
Authors: Mag. Eva Sommer, Dr. Erhard Höbaus
 
* revised version in preparation
 

19.07.2011, Lebensministerium III/4