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Cheese from Austria, Vorarlberg, the Montafon valley
Milk stands one to two days in wooden tubs so the cream rises for butter. The soured skim milk is warmed to no more than 40 °C, and the curd drains under its own weight in a cylindrical mould, then is rubbed with salt. It is eaten young after about a week, or ripened for weeks more until a glassy, greasy rind called the Muffa forms.
| Cow milk, filtered | Left to stand in wooden Brenten so the cream can be skimmed for butter; only the skim milk makes the cheese[bml-sura] |
| Salt | Rubbed on the drained cheese[bml-sura] |
| Paprika (optional) | Sometimes rubbed on with the salt[bml-sura] |
Total time across the recorded steps: 37 days – 2.2 months
What changes: Cream rises to the top of the milk and is skimmed off for butter
Output: cream for butter; skim milk for cheese.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Milk stands one to two days in wooden tubs so the cream rises for butter. The soured skim milk is warmed to no more than 40 °C, and the curd drains under its own weight in a cylindrical mould, then is rubbed with salt. It is eaten young after about a week, or ripened for weeks more until a glassy, greasy rind called the Muffa forms. Made in 7 steps over 37 days – 2.2 months. The longest step, ripen until the Muffa forms, takes 28–42 days (Austrian Federal Ministry of Agriculture (BML…) and runs at 18–20 °C (Austrian Federal Ministry of Agriculture (BML…).
| Main step | 28–42 daysReported[bml-sura] | Ripen until the Muffa forms |
|---|---|---|
| Temperature | 18–20 °CReported[bml-sura] | Ripen until the Muffa forms |
Sura Kees is a sour-milk cheese made from skim milk left after butter making, so it has little fat. The government register notes that the Montafon kept this sour-milk method after most regions switched to rennet cheese in the 17th century.
The ministry sheet heats the soured skim milk to at most 40 °C and names no pasteurisation. Listeria monocytogenes was found in lots of Austrian quargel, a related acid-curd cheese, in a 2009–2010 study; none of the sources reports it in Sura Kees.
Hazards the sources name: Listeria monocytogenes, found in lots of Austrian quargel, a related acid-curd cheese, in a 2009–2010 study (not Sura Kees itself).
Every number is labelled with how it is known. How this atlas is made
The register cites the Celts as early cheesemakers in Vorarlberg and names the Käsker mould as their legacy. In the 17th century rennet cheese, which kept and travelled better, pushed out sour-milk cheese in most regions, but not in the Montafon. The Montafon tourism site dates the flourishing of sour cheese there to the 13th to 17th century, until rennet cheese replaced it, and says only the Montafon kept the knowledge. Dairies began to close in the 1960s and the cheese declined until a revival in the early 1990s. The association "Montafon bewusst-er-leben" was founded in 1997 to market regional farm products and has promoted Sura Kees since 2008.
