Wurde in späterer Folge die Sauerkäse-Erzeugung auch durch den aufkommenden Labkäse auf die Seite gedrängt, ist das Wissen um das "Sauer Käsen" bis. Der Montafoner Sauerkäse oder Montafoner Sura Kees (Dialekt: Sura Kees oder im Walgau und Rheintal Sura Käs steht für Saurer Käse) ist ein. Montafoner Sauerkäse, auch Montafoner Sura Kees, im Dialekt Sura Kees oder im Walgau und Rheintal Sura Käs genannt, ist ein.
Sauerkäse aus dem MontafonDer Ursprung des Bloderkäse / Sauerkäse liegt tausende Jahre zurück, als Nomaden aus dem Osten diese Käseart in unsere Region brachten. Bloderkäse. Wurde in späterer Folge die Sauerkäse-Erzeugung auch durch den aufkommenden Labkäse auf die Seite gedrängt, ist das Wissen um das "Sauer Käsen" bis. Der Sauerkäse oder Bloderkäse ist ein Sauermilchkäse aus der St. Galler Region Werdenberg und dem Obertoggenburg, dem Fürstentum Liechtenstein und dem Vorarlberger Montafon. Er hat einen Fettgehalt von lediglich 4 bis 15 Prozent und ist in drei.
Sauerkäse AOP: one product, one area VideoDer Sauerkäse Sura Kee : die würzige Spezialität Montafons
The brand name of a camel milk cheese produced in Mauritania by Tiviski ,  a company founded by Nancy Abeiderrhamane in The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen , and is very difficult to produce, but yields a product that is low in lactose.
It is also available and consumed in Senegal. Fresh, unripened curd cheese made from water buffalo milk.
A crumbly and moist form of farmers cheese or paneer , it is used to make desserts such as rasgulla. Tibetan dried cheese is a Tibetan cheese and important within the cuisine of Tibet.
Chura kampo is made from the curds that are left over from boiling buttermilk. It is a soft cheese, similar to cottage cheese , made from the curds that are left over from boiling buttermilk.
A buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture.
A firm, fresh goat milk cheese made in the Yunnan Province of China by people of the Bai and Sani recognized as a branch of the Yi in China minorities.
An Asian cheese that originated in a Portuguese colony Bandel located in eastern India. Made by separating the curds from whey with lemon juice. It is then molded and drained in small baskets and smoked.
A fresh cheese common in South Asian cuisine. In eastern parts of Indian subcontinent , it is generally called Chhana. It is an unaged , acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, yogurt , vinegar , or any other food acids.
Produced mostly in eastern Indian states of Odisha and West Bengal , it is the chief ingredient of most of the sweets produced here.
A fresh, unripened curd cheese made from cow or water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla.
It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to BCE.
Dahi Chhana. It was generally homemade in Cuttack region of Orissa households, but now its production has become very rare.
Very similar to chhana in texture, it has a deep, reddish-brown color, and is more flavorful and distinctly tasteful.
It is rich in whey protein. It is produced from traditional buttermilk , and a big quantity of milk is required to produce even a small amounts of Dahi Chhana.
It has a long shelf life, and can be kept in earthen sikkas for months. Originates from Kalimpong , a hill station in the Indian state of West Bengal.
When unripe, Kalimpong cheese is a little like the Welsh Caerphilly , slightly acidic and a little crumbly with a relatively smooth edible rind and not particularly strong-smelling.
Enrekang Regency , South Sulawesi. Dangke is a traditional food made from buffalo milk fermented traditionally processed.
Dangke also known for having a protein content of beta-carotene which is quite high. A soft cheese that is creamy white and flavored with mountain cherry leaves.
Sakura means "cherry blossom" in Japanese. Imsil Cheese Village is located near the town of Imsil within the county of Imsil.
It provides vacation programs for children and tourists, with programs lasting for one day or more, in which guests learn how to make cheese.
Byaslag . Prepared with cow or yak milk, this cheese has a lumpish curd and is somewhat sour in flavor. A firm yak 's-milk cheese made in Nepal by Tibetan nomads in collaboration with the Trace Foundation.
Milk is heated and ripened in big copper vats, curdled, drained and molded into 10—12 pound wheels. The cheese is dry-cured in Tibetan red salt, aged, then wrapped in scarves and packed in bamboo baskets.
A yak 's-milk cheese , influenced by Tibetan cuisine. Depending on how it is prepared, Chhurpi can be either hard and chewy, or soft.
A soft, white cheese, similar to cottage cheese, made from unskimmed carabao 's milk , salt and rennet. Named after its color, it is a variation of the Balkanic sirene.
One of the most popular types of cheese in Albania, widely used as an appetizer or side dish. It is considered a traditional Albanian cheese, and is widely used as a side dish.
This is an Albanian term usually used for Gouda , meaning pizza cheese. While Italian restaurants started opening in Albania and using mozzarella or pizzottella for pizza, Albanian families and restaurants started using Gouda since it was cheaper and had a similar taste.
It is usually salted and it is one of the most used ingredients for byrek. Its taste can be compared to ricotta when served unsalted.
A brined string cheese that originated in Armenia , it has a consistency approximating that of suluguni or mozzarella and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes.
A group of cheeses produced in the Alps. Made in mountain valleys in Vorarlberg in western Austria . A cow 's-milk cheese.
Sour milk cheese is a lean cheese, so its fat content is very low. The protein content, however, does not suffer from fat loss due to the cream sabot.
It is known in Vorarlberg since the 12th century and is similar to the Tyrolean grey cheese. Made from pasteurized milk , Mondseer is a semi-solid cheese similar to Muenster cheese or Limburger.
The surface is brushed by hand with salt water red smear , and maturation takes four to six weeks. It has a mild to slightly spicy aroma and a sweet and sour taste.
Its natural rind is yellow-orange in color. Tyrolean grey Tiroler Graukäse. Made in the Zillertal , Austria. A strongly flavored, rennet -free cows-milk cheese, it owes its name to the grey mould that usually grows on its rind.
It is extremely low in fat around 0. Made from cow's milk , it has a smooth texture and a sharp and citrus flavor, along with a strong and salty bite.
Brands, and varieties, of cheeses produced by Chimay Brewery , some soaked in Chimay Ale. An aged cheese made from unpasteurized cow's milk.
It is traditionally aged in humid caves. Le Wavreumont . Produced from cow's milk, this cheese is semi-soft and its coloration varies from yellow to ivory depending upon the season in which its produced.
Limburger cheese. Originated during the 19th century in the historical Duchy of Limburg , which is now divided among modern-day Belgium , Germany , and Netherlands.
The cheese is especially known for its pungent odor. One of the most traditional forms of eating Limburger is the Limburger sandwich. A loaf-shaped cheese made from cow's milk.
The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma. Passendale , Belgium. Named after Passendale, the village where it originated, it is one of the best-known cheeses in Belgium.
It resembles a loaf of bread and has a round shape and a hard, but edible brown rind with spots of white. Inside, the flesh is golden, dotted with small holes and very creamy.
It has a firm and damp consistency, slightly sweet bouquet and mild flavor. The regular Passendale cheese exists in two variations called Passendale Classic and Passendale Prelude.
Land of Herve , Belgium. It derives its name from the use of milk removed 15 minutes after the usual milking.
When it is washed with salt it gets a strong taste, and when it is washed with milk it keeps a mild taste.
It is often sold in pieces. An aged cheese made from unpasteurized goat milk that is traditionally aged in humid caves.
When young, the interior is sweet, with age the flavor becomes spicy. Livno , Bosnia and Herzegovina. The cheese is ready after an average of 60 to 66 days in a controlled environment.
The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d. Livno, with yearly production exceeding metric tons.
Herzegovina "squeaking" cheese . Trappista or Trapist is a traditional Bosnian semi-hard cow's-milk cheese made by Trappists branch of Cistercians order of Mariastern abbey in Banja Luka, Bosnia and Herzegovina.
It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both.
This is brined mostly low-fat cheese, white in color, and can either have small irregular holes scattered in it, or be solid without holes.
When drained from brine its taste can be dry and quite salty. The milk has a special flavor that comes from the variety of different herbs that sheep are eating while grazing on the mountain.
Bosnian smoked cheese. Bosnian smoked cheese also known as Serbo-Croatian : Suhi sir or Dimljeni sir is a type of very dry piquant low-fat smoked cheese originating from Bosnia and Herzegovina.
It is usually home-made product, but industrial production also exists. Cherni Vit. Made from sheep milk , Cherni Vit cheese owes the green color of its crust and its characteristic taste to the formation of mold.
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Hauptseite Themenportale Zufälliger Artikel. Links hinzufügen. Ein kleiner Teil der Sura Kees -Produktion, etwa Daraufhin schöpft der Senn den obenauf schwimmenden Rahm mit seiner Hand ab und gibt die Milch in einen Holzbottich, worin sie ein weiteres Mal ein bis zwei Tage lang gärt.
Dann kommt die Milch in einen Kupferkessel und wird handwarm erwärmt, damit der Topfen nach oben steigen kann. Dieser Topfen wird abgeschöpft und in einen zylindrischen Holzbottich gestopft.
Einen Tag später wird der etwa fünf bis sechs kg schwere Topfenballen aus dem Bottich genommen, vorsichtig mit Salz eingerieben und gelagert.
Nach Abschluss der Reifung wird der Sura Kees verpackt. More and more popular is Ski mountaineering which can be done on every mountain in Montafon.
During the summers, people can use the vast hiking trails along all the mountain ranges. Nine of the ski lifts are also open during the summer season and allow quick ascends or descends of the mountains.
All hiking and biking trails are marked very well and signs indicate rights and limitations. Many areas are protected and biking is not always allowed.
Littering can be fined and all trash should be disposed of in the appropriate places at the starting or finishing point. Climbing can be done on various trails of different difficulties.
For beginners, there are 8 climbing parks and 15 fixed rope routes. There are also two 9-hole golf courses, one in Tschagguns and one in Partenen.
The World Cup takes place annually in December. The races are carried out in the Silvretta Montafon ski area, starting a little below the Hochjoch summit and finishing near the cable car's mountain station.
The difference in altitude between start and finish is around m. The loaves of sour milk cheese mature from outside to inside. The production of sour milk cheese has been known for around 7, years.
By accident, the Sumerians discovered that leftover milk thickens and forms a solid mass with time. Thus, the first sour milk cheese was created.
The knowledge of sour milk cheese production was spread by the Romans throughout Europe. Cheese was made B. The Celts brought the "cheese maker" to Vorarlberg.