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Distinctive Features
Sura Kees presents as a pure white, spreadable cheese with a remarkably moist and crumbly texture. It contains very little fat, typically around 10% fat in dry matter, due to its base of skimmed milk or buttermilk. The cheese possesses a pronounced, clean acidity that is both refreshing and assertive on the palate. Its consistency is soft and grainy, similar to a dry cottage cheese or quark, and it lacks any form of rind. The aroma is fresh and lactic, with a sharp, sour note that signals its distinctive character.
This fresh cheese is not aged and is meant to be consumed shortly after production. It has a high humidity level, which contributes to its short shelf life and need for refrigeration. The flavor profile is straightforward yet complex, dominated by a lactic sharpness with subtle underlying creamy notes. Its appearance is humble, often formed into small, hand-shaped loaves or sold in containers. The overall impression is one of rustic simplicity and robust, tangy flavor.
Cheese Varieties
The primary variety of Sura Kees is the traditional fresh version made from soured buttermilk. Some modern producers might use pasteurized skimmed milk inoculated with specific cultures to achieve the characteristic sourness. A key variation involves the addition of local herbs or finely chopped chives, which introduces another layer of flavor to the sharp base. Another less common variety is lightly smoked Sura Kees, which gains a subtle woody aroma that complements its acidity.
While the core recipe remains consistent, the texture can vary from batch to batch. Some versions are slightly drier and more crumbly, while others are moister and more spreadable. The cheese is almost exclusively produced in Liechtenstein and the bordering Alpine regions of Switzerland and Austria. There are no official PDO or PGI protections for Sura Kees, cementing its status as a truly local, artisanal product. Its varieties are a testament to the adaptability of this traditional preserving method.
History and Traditions
Sura Kees originates from the frugal farming traditions of Liechtenstein’s Alpine communities. Historically, it was a clever method of preserving the nutrient-rich buttermilk leftover from butter production. This ensured no part of the precious milk was wasted on the mountain farms. The name “Sura Kees” directly translates to “sour cheese” in the local Alemannic dialect, highlighting its fundamental characteristic.
The principality of Liechtenstein is also famous for other agricultural products like its wines from the Rhine Valley. The region’s food culture heavily features potatoes, hearty rye breads, and meats, with Sura Kees providing a sharp contrast. It is traditionally enjoyed as a simple spread on bread, often for a farmer’s breakfast or as a light supper. This cheese is a symbol of resourcefulness and represents the authentic, unpretentious culinary heart of the nation. It connects modern Liechtenstein to its pastoral past.
Production Process
The production of Sura Kees begins with fresh, low-fat buttermilk or skimmed milk. This liquid is gently warmed and then allowed to sour naturally or with the help of a bacterial culture. The acidification causes the milk proteins to coagulate and form a solid curd. This curd is then carefully cut and stirred to encourage whey expulsion.
The curds are traditionally gathered in a muslin cloth and hung to drain for several hours. This process removes excess whey and achieves the desired crumbly, moist texture. No rennet is used in its production, relying solely on lactic fermentation. The cheese is not pressed or aged but is shaped and packaged for immediate sale. The entire process is simple and designed to be completed within a day, resulting in a fresh, perishable product.
Wine or Beverage Pairings
The sharp acidity of Sura Kees pairs beautifully with a crisp, local Liechtenstein white wine. A dry Riesling or Pinot Blanc from the Prince of Liechtenstein’s wineries can complement its tanginess without overpowering it. The wine’s fruit notes and acidity create a harmonious balance with the cheese’s lactic sharpness. A young, fresh Swiss Chasselas would also be an excellent regional choice.
Beyond wine, a cold, slightly bitter lager or pilsner beer cleanses the palate effectively. For a non-alcoholic pairing, a sparkling apple cider or even a simple glass of buttermilk embraces its traditional roots. The carbonation and sweetness of the cider contrast nicely with the cheese’s sour profile. The key is to choose beverages that are refreshing and can stand up to its bold flavor.
Suitable Fruit and Vegetables
Fresh, crisp vegetables provide a wonderful textural and flavor contrast to creamy Sura Kees. Sliced radishes, cucumber, and bell peppers offer a juicy crunch that complements its softness. The mild sweetness of these vegetables helps to temper the cheese’s pronounced acidity. They are perfect for serving on a crudité platter alongside a bowl of Sura Kees for dipping.
In terms of fruit, tart apples and pears are ideal companions. Their firm texture and natural sweetness provide a counterpoint to the cheese’s sour and crumbly nature. A handful of fresh berries, like redcurrants or raspberries, can also work well, adding a pop of color and juiciness. Avoid overly sweet fruits, as they can clash with the cheese’s sharp character.
Suitable Meat and Fish dishes
Sura Kees is traditionally served as a spread on bread alongside cold cuts. It pairs excellently with air-dried meats like Bündnerflecht from neighboring Grisons or local ham. The salty, savory quality of the meat is enhanced by the fresh, acidic cheese. It can also be used as a tangy filling in rolled slices of cured beef or ham.
For cooked dishes, a dollop of Sura Kees can be used to finish a creamy potato soup, adding a sharp flavor note. It is not typically used with delicate fish but can work well stirred into a filling for hearty river trout. Its primary role with proteins is as a condiment or spread rather than a cooking ingredient. It cuts through the richness of fatty meats beautifully.
Presentation
Sura Kees is a fresh cheese and should be served chilled but not ice-cold. Remove it from the refrigerator approximately 15 minutes before serving to allow its flavors to open up. The ideal serving temperature is around 10 to 12°C. Present it in a small, rustic ceramic or stoneware bowl to reflect its humble origins.
Place the bowl on a wooden board or slate platter alongside accompaniments like dark rye bread, boiled potatoes, and fresh vegetables. Provide a small cheese knife or a spreader for serving. For eating, a standard butter knife or even just a piece of bread for scooping is perfectly appropriate. The presentation should be simple, authentic, and inviting.
Recipe Ideas
Traditional Sura Kees on Rye with Radish
This recipe highlights the classic way to enjoy Sura Kees in Liechtenstein. It is a staple for a quick breakfast or a light evening meal. The peppery bite of fresh radishes complements the sharpness of the cheese perfectly. The dark, dense rye bread provides a hearty base that stands up to the strong flavors.
This dish requires no cooking and comes together in minutes. It celebrates the simplicity of Alpine ingredients. The result is a satisfying, flavorful, and authentic taste of Liechtenstein. It is the ultimate expression of the cheese’s purpose.
- 200g Sura Kees
- 4 slices of dark rye bread
- 4-5 fresh radishes, thinly sliced
- Fresh chives, finely chopped (optional)
- Freshly ground black pepper
- Remove the Sura Kees from the refrigerator 15 minutes before serving.
- Toast the slices of rye bread if desired.
- Spread a generous layer of Sura Kees onto each slice of bread.
- Arrange the sliced radishes on top of the cheese.
- Garnish with chopped chives and a grind of black pepper.
- Serve immediately.
Alpine Herb and Sura Kees Dip
This dip transforms Sura Kees into a shareable party appetizer. It incorporates fresh herbs commonly found in the Alpine region. The dip is cool, tangy, and incredibly refreshing. It is perfect for a summer gathering or as a starter.
The preparation is straightforward and can be done ahead of time. Allowing the dip to rest in the refrigerator lets the flavors meld together beautifully. Serve it with a variety of crudités and breadsticks for dipping. It is a modern take on a traditional ingredient.
- 250g Sura Kees
- 100g sour cream or plain yogurt
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
- Salt and white pepper to taste
- In a medium bowl, combine the Sura Kees and sour cream (or yogurt).
- Stir in the chopped chives, dill, and lemon juice.
- Season with salt and a pinch of white pepper.
- Mix until all ingredients are well incorporated.
- Cover the bowl and refrigerate for at least one hour before serving.
- Transfer to a serving bowl and garnish with an extra sprinkle of herbs.
Similar Cheeses and Alternatives
Several other Alpine cheeses share similarities with Sura Kees. Switzerland’s Ziger or Sérac is its closest relative, also made from the whey or buttermilk left after cheesemaking. It possesses a similar low-fat content and fresh, acidic character. German Quark or Austrian Topfen offer a comparable fresh, spreadable texture but are typically milder and less tangy. French Fromage Blanc is another alternative, though it is often richer and creamier due to a higher fat content. Greek Strained Yogurt provides a similar tangy punch and thick consistency, though it is a cultured milk product rather than a cheese. For those seeking the unique sharpness of Sura Kees outside Liechtenstein, seeking out a true buttermilk cheese or a very dry, fresh cottage cheese may be the best substitute. None capture the exact tradition, but they offer a comparable culinary experience.
Sura Kees: Questions and answers
What pairs well with Sura Kees?
Pair Sura Kees with crisp Liechtenstein white wines like Riesling or Pinot Blanc. It complements cold cuts such as Bündnerflecht and hearty rye bread. Fresh vegetables like radishes and tart apples balance its sharp acidity perfectly.
What are good substitutes for Sura Kees?
Dry cottage cheese or quark can substitute for Sura Kees in recipes. Fresh goat cheese provides a similar tangy flavor profile. For spreads, try combining Greek yogurt with a squeeze of lemon juice to mimic the acidity.
Is Sura Kees safe to eat?
Sura Kees is safe when fresh and properly refrigerated. Discard it if you notice any off smells, discoloration, or mold. Since it’s made from pasteurized milk in modern production, it follows standard food safety practices.
What is the shelf life of Sura Kees?
Sura Kees has a short shelf life of just a few days due to its freshness. Consume it within 3-5 days of purchase for optimal quality. Always check the expiration date on the packaging and store it properly.
Where can I buy Sura Kees?
Look for Sura Kees in specialty cheese shops in Liechtenstein and bordering Alpine regions. Some Swiss and Austrian delicatessens may carry this artisanal product. Check local farmers’ markets in these areas for authentic versions.
How do I cut Sura Kees?
Sura Kees is soft and spreadable, so use a butter knife for serving. There is no need to slice it as you would with hard cheeses. Simply scoop or spread it directly onto bread or crackers.
How should I eat Sura Kees?
Eat Sura Kees spread on hearty rye bread with sliced radishes. Enjoy it as a fresh dip with crisp vegetables like bell peppers and cucumbers. Pair it with boiled potatoes or cold cuts for a traditional Alpine meal.
Does Sura Kees require cooling?
Yes, Sura Kees must be kept refrigerated due to its high moisture content. Store it at a consistent temperature of 4°C to prevent spoilage. Always return it to the refrigerator immediately after use.
What is the best way to store Sura Kees?
Keep Sura Kees refrigerated at all times to maintain freshness. Store it in its original container or an airtight container to prevent drying out. Place it in the coldest part of your refrigerator, ideally at 4°C.
How do I use Sura Kees?
Spread Sura Kees on dark rye bread for a traditional breakfast or light meal. Use it as a tangy dip for fresh vegetables like radishes and cucumbers. Stir it into creamy potato soup just before serving to add a sharp flavor note.