(Vorarlberger Sauerkäse, Montafoner Sauerkäse)
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.
Once the milk has curdled, the curds are cut and stirred to release whey, then formed into a cheese wheel by placing them in a mold and left to age for a short period. The cheese has a crumbly texture and a tangy, slightly acidic taste. It is typically served sliced with a dash of vinegar and oil, sometimes accompanied by onions and fresh herbs.
It can be eaten with bread or used as an ingredient in salads, spreads, or traditional Vorarlberger dishes. The sour flavor of Sura Kees is a great counterpoint to richer, heavier ingredients, adding a distinct taste to meals.
