Best Vorarlberg Pasteurized Milk Cheese Types
Räßkäse is a semi-hard cheese from the Vorarlberg region in Austria and neighboring areas in Switzerland. The term "räß" is an Alemannic word meaning "sharp" or "pungent," reflecting the cheese's strong, tangy flavor.
Produced from pasteurized cow's milk, räßkäse undergoes a maturation period of approximately five months in natural cellars, during which it develops its characteristic robust taste and aroma. The cheese has a firm, slightly moist texture with a natural brown rind and a pale yellow interior, often featuring small holes.
Its intense flavor makes it a key ingredient in regional dishes such as Vorarlberger käsespätzle (cheese noodles) and käsefladen (cheese flatbread).
Ländle rheintaler is a semi-hard cheese made with cow's milk. It is firm, smooth, melts, and a bit spicy. The cheese typically ages about four months and comes in 8 kilos (17.6 lbs) wheels. It is often enjoyed as part of a cheese platter, in cooking, or simply on its own.
The cheese's production follows traditional methods, ensuring a high-quality product that reflects the culinary heritage of the region.
Sura Kees is a traditional cheese hailing from the Vorarlberg state, more precisely, the Montafon valley in the Bludenz district. This cheese is unique due to its low-fat content and particular preparation method, which results in a distinctive sour taste (hence, the name which translates to "sour cheese").
Sura Kees is made from skimmed cow's milk, which has had most of its cream (fat) removed. The milk is fermented by adding a special culture of lactic acid bacteria. This process transforms the lactose (milk sugar) into lactic acid, leading to the sour taste characteristic of this cheese.
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