Surchäs
(Bloderchäs. Bloder-Sauerkäse, Bloderchäs, Surakäs, Sauerkäse)
Surchäs, also known as bloderchäs, is a sour milk cheese whose origins date back to at least 1827, when it was first documented as a staple of local farming communities. The cheese was valued for its simple production process and high nutritional content, making it a key part of rural diets.
Over time, its unique taste and artisanal craftsmanship have made it a cherished regional specialty. The production of surchäs begins with naturally soured skimmed milk, which coagulates without using rennet. The curd is then gently heated, mixed with whole milk, and drained in molds.
Depending on the aging process, the cheese is available in two main forms: bloderchäs, a fresh version with a mild, buttermilk-like flavor, and surchäs, an aged version that matures for at least 60 days, developing a more pronounced taste and a glossy rind. Read more
The cheese's distinctive tangy flavor and soft yet firm texture come from the region's natural microflora and traditional techniques passed down through generations. Surchäs is typically served with salads, fruits, or rustic bread, while the aged version is often enjoyed on its own by enthusiasts.
The cheese gained official recognition in 2010 when it received Appellation d'Origine Protégée (AOP) status, highlighting its cultural and historical significance.
