Sura Kees

What is Sura Kees?

Sura Kees is a soft, low-fat cheese produced in Austria. It is crafted from skimmed cow's milk left to ferment naturally. The resulting paste is pale and tender. A greyish rind forms on the outside as it matures. The name means 'sour cheese' in the local Alemannic dialect. It shares similarities with Tyrolean grey cheese but remains distinct in its preparation. The cheese is typically sold in small loaves weighing half or two kilograms.

Where does Sura Kees come from?

This cheese hails from the Montafon valley in Vorarlberg, Austria. Its roots stretch back thousands of years, linked to ancient dairy practices. The Celts likely introduced early cheese-making techniques to this Alpine region. While rennet cheeses took over much of Europe by the seventeenth century, Montafon kept the sour milk tradition alive. Production declined in the 1960s due to dairy closures but revived in the 1990s through local efforts.

What does Sura Kees taste like?

The taste is distinctly tangy and sour, reflecting its name. The texture is soft and creamy yet firm enough to hold its shape. As the cheese ages, a greasy, glassy bark develops on the surface. This outer layer contributes to a strong, characteristic aroma. The interior becomes more intense in flavour as it ripens from the outside inward.

How Sura Kees is made

Skimmed milk ferments in wooden vessels for one to two days. The cream is removed for butter making. The remaining milk is heated in a copper kettle to forty degrees Celsius. Curds form and are ladled into special molds called Käsker. They press under their own weight for twenty-four hours. After salting, the loaves mature in cellars. The rind is washed after three weeks, followed by further ripening on wooden racks.

How Sura Kees is eaten and cooked

Sura Kees is often served simply to highlight its sharp taste. It is commonly sliced and placed on black bread. A traditional preparation involves soaking slices in vinegar and oil with onions. It also pairs well with boiled potatoes. The cheese can be eaten plain as a snack or part of a light meal.

Sura Kees through the day

This cheese fits easily into daily meals. It serves as a substantial lunch component when paired with potatoes or bread. It can also appear on dinner tables as a side dish. Its simplicity makes it suitable for casual eating rather than formal feasts.

Sura Kees in the world's kitchens

Sura Kees is a staple of Austrian cuisine, specifically within Vorarlberg. It reflects the agricultural history of the Montafon valley. Local gastronomy embraces it as a regional specialty. Tourism has helped introduce this traditional product to visitors seeking authentic Alpine flavours.

Faith and ritual

There are no specific religious associations mentioned for this cheese. It is a secular food product rooted in local farming traditions rather than monastic or ritual practices.

Sura Kees at celebrations

The cheese is not tied to specific festivals or holidays. It is primarily an everyday food item consumed by locals throughout the year.

Custom and folk tradition

The production method relies on ancient techniques passed down through generations. Wooden tools like Brenten and Zuber remain central to the process. The revival of Sura Kees in the 1990s was driven by a desire to preserve these historical values against modern industrial trends.

What to use instead of Sura Kees

No specific substitutes are mentioned. However, it resembles Tyrolean grey cheese in appearance and general character.

Protection and trade

The cheese holds Protected Designation of Origin status. Production was once widespread but concentrated in fewer dairies during the twentieth century. Local associations now market the product to sustain its popularity among younger generations and tourists.

Questions people ask about Sura Kees

Good reading and sources

• Sura Kees on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data