A special dish from the Montafon
Recipes with Sura Kees
Montafon Sura Kees, a low-fat cheese, is a regional speciality that has been important within the valley community for centuries. The residents of Montafon have been making Sura Kees cheese since the 12th century and so the region can boast one of the oldest traditions in cheese production in the Alpine region.
Montafon Sura Kees soup
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Ingredients for 8 people
60g flour
100g butter
1/4l dry white wine
1l beef broth
1/2l soured cream
100g grated mountain cheese
50g finely chopped Montafon Sura Kees cheese
Nutmeg
Salt
Pepper -
Preparation
Make a roux with the flour and butter. Deglaze with the dry white wine. Whisk well.
Add the beef broth, bring to the boil and reduce slightly.
Mix the soured cream with the grated mountain cheese and the finely-chopped Montafon Sura Kees and stir into the soup.
Season nutmeg, salt and pepper.
Purée with the hand blender.
Recipe: Helga Peter - bewusstmontafon
Terrine of Sura Kees
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Ingredients for 4 persons/starter for 8 persons
300g Montafon Sura Kees cheese
100ml yogurt
100ml soured cream
1 tbsp olive oil
a little lemon juice
Salt
Pepper
6 gelatine leaves
200ml whipped cream -
Preparation
Strain the Sura Kees cheese through a sieve or purée thoroughly with a hand blender, add the yoghurt and soured cream and then whisk until smooth. Now add the olive oil, lemon juice, salt and pepper.
Soak the gelatine leaves in cold water, warm through and then stir into the cheese mixture.
Fold in the whipped cream.
Line a terrine tin with clingfilm and spoon in the mixture. Leave to chill in the refrigerator for at least 4 hours.
Invert the terrine and roll the cheese mixture in coarsely chopped pumpkin seeds.
This cheese dish goes well with a mixed leaf salad and a pumpkin seed oil marinade.
Recipe: Christine Zudrell - bewusstmontafon
Link tip
- All about the bewusstmontafon initiative (in German)
