Der Sauerkäse oder Bloderkäse ist ein Sauermilchkäse aus der St. Galler Region Werdenberg und dem Obertoggenburg, dem Fürstentum Liechtenstein und. Der Montafoner Sauerkäse oder Montafoner Sura Kees (Dialekt: Sura Kees oder im Walgau und Rheintal Sura Käs steht für Saurer Käse) ist ein. Bloder-Sauerkäse AOP. Rohstoff. Der Käse wird aus Magermilch hergestellt. Diese stammt von Kühen, die zu 75 % mit Raufutter insbesondere.
Montafoner SauerkäseBloder-Sauerkäse AOP. Rohstoff. Der Käse wird aus Magermilch hergestellt. Diese stammt von Kühen, die zu 75 % mit Raufutter insbesondere. Der Montafoner Sauerkäse oder Montafoner Sura Kees (Dialekt: Sura Kees oder im Walgau und Rheintal Sura Käs steht für Saurer Käse) ist ein. Der „Sura Kees“, also Sauerkäse, wird seit dem Jahrhundert im Montafon hergestellt. Damit kann das Montafon auf eine der ältesten.
Sauerkäse AOP: one product, one area VideoLe fromage : Sauerkäse
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Hauptseite Themenportale Zufälliger Artikel. Links hinzufügen. Aus dem Jahre stammt ein Reisebericht, in dem die Sauermilchkäserei im Montafon beschrieben wird: .
Jahrhundert mehrmals ein Verbot der Hartkäseherstellung und die Verpflichtung zur Sauerkäseproduktion. Damit sollte den sinkenden Butter- und Butterschmalzlieferungen entgegengewirkt werden.
Dennoch gingen die Mengen an Sura Kees in Vorarlberg immer weiter zurück und die Hartkäseerzeugung setzte sich durch.
Einzig im Montafon erhielt sich der Sura Kees bis heute. The noted opera singer Elisabeth Schwarzkopf spent her last years in Schruns, where she died on August 2, Knowing how this cultural landscape has emerged is slowly being lost.
Therefore, this path was created as the Gauertal is a good example of the local alpine culture and alpine transhumance, a 3-phase cultivation and inclusion of all mountain levels.
As the trails in the Gauertal are one of the most popular in Vorarlberg, another part of the project was to steer the hikers in such a way, that the sensitive alpine areas are no longer affected by the visitors' streams.
At 13 stations, objects were created by artists who devoted themselves to the areas of this culture. Panels and infobrochures tell the stories about the country, the people and the culture.
There are 3 different paths and each tell a different story  :. The Alpine Transhumance plays a vital role to traditional Alpine culture like Yodel , Alphorn , Schwingen , and cheese production.
The Montafon House is a typical stone-wood house built in the Montafon from the 15th to the 20th century.
It is the main component of the Montafon cultural landscape and is a characteristic of the valley. The attempts to make this cheese elsewhere following the same recipe have failed.
The producers from this region are proud of their cheese, and for years have been trying to initialize the procedure for the protection of geographic origin.
Pljevaljski sir . A type of best semisoft cheese made of cow milk , produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal.
It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers.
The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture.
Currently, there is an ongoing procedure for protection of geographic origin for this cheese. A salty brined cheese made from cow milk. It is being kept at shaded in airy places up to 3 months before degustation.
Dried and rich in cow milk fats — simply exquisite. The taste of the kashkaval is sometimes compared to that of the United Kingdom's cheddar cheese , although variations exist.
Belo Sirenje. A type of brine cheese produced in North Macedonia called "white cheese" or simply "cheese". It is made of goat milk, sheep milk, cow's milk or a combination of milks.
A caramelized brown Scandinavian whey cheese. Brunost brown cheese is commonly used instead of mysost whey cheese , which is the correct name.
Another variant, made using goat milk , is referred to and sold as geitost Norwegian for "goat cheese" or, in an older Dano-Norwegian spelling no longer used in Norway, as gjetost.
Geitost is made from a mixture of goat's and cow's milk; ekte geitost real geitost is made with goat's milk only. A Norwegian brunost named after the parish of Heidal in the northern part of the Gudbrand Valley.
A mild cow's-milk cheese with large regular holes. A Norwegian cow's milk cheese produced by Tine . A soft, mature sour milk cheese flavored with caraway seeds,  it is found in two variants, spreadable and grainy.
A goat cheese made by Tine . Castelo Branco cheese PDO. The cheese is made from milk produced by either a goat or a ewe , and has a soft texture.
Alto Alentejo. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle.
Originating from the island of Pico , this cured cheese is produced in cylindrical formats from cow milk It is considered a fatty cheese and the ripening of the cheese forms a yellow exterior irregular crust and yellowish-white, soft and pasty interior.
Pico cheese has a salty taste and a, characteristically, intense aroma. Serra da Estrela PDO. Produced in a mountainous region this cheeses is made from sheep's milk , mostly during the months of November to March.
The texture of the paste varies depending on its age, from a very soft semi-liquid when young, to a soft but sliceable solid when older.
It is a cured cheese created by artisanal producers with a white or slightly yellow color and a uniform creamy consistency with at most a few small holes in it.
It is a loose, ricotta -like cheese used to make cheese spreads. A salty type of cheese prepared with sheep's-milk, it has a strong flavor and is slightly soft in texture.
The mixture is then placed in a sheep's stomach, or into a sheep's skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark.
Suhaia cheese is a dairy product matured in brine, prepared in the neighboring territories of Suhaia commune and, predominantly, in Suhaia commune, Teleorman, Romania.
Sweet non-fermented cheese obtained from cow's or sheep's milk. It is a smear-ripened cheese made from cow's milk. Sweet to extremely salty cheese obtained from cow's or sheep's raw or pasteurized milk.
Two main categories: fresh — available seasonally and preserved -available year around. Fresh telemea is soft, and in various degrees of saltiness.
Preserved telemea is harder and salt saturated due to its brine preservation. Preserved telemea is almost identical to Greek Feta cheese.
Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian ricotta cheese.
A crumbly non-melting and mild fresh cheese that is produced in the North Caucasus. A firm quark version, somewhat similar to cottage cheese.
A type of stretched-curd cheese made out of sheep 's or cow 's milk. Reportedly the world's most expensive cheese, it is prepared from the milk of Balkan donkeys from Serbia.
A sheep milk cheese made in Poland , Slovakia and Ukraine. A type of string cheese made from steamed cheese interwoven into fine braids.
Common flavors include salty, smoked and garlic. A traditional Slovakian smoked sheep milk cheese, it is a protected trade name under the EU 's protected geographical indication.
A traditional Slovakian cheese, it is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced.
Parenica is cream and yellow in color, which is darkened by steaming. The cheese is produced in strips, which are woven into snail-like spirals.
Mohant  . A soft cheese with a strong flavor. Tolminc cheese . Made with raw cow milk, it has a sweet and spicy flavor. The cheese is registered as a Protected Designation of Origin.
A blue cheese made from pasteurized cow's milk. It has a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor.
The cheese has a slightly moldy rind. This cheese is often characterized as being somewhere between strong and mild, containing elements of both types.
The color is a pale yellow, and it has no holes. A semi-hard Swedish cheese made from cow's milk. It is similar to Emmental with a mild and nutty taste.
The cream-coloured cheese has a smooth and creamy texture with large holes. The aged cheese has a mild, sweet, nutty flavor and small round holes.
It is aged for three or four months, but often up to 12 or even 24 months. A semi-hard cows'-milk cheese with small granular holes and aged around 60 days on average.
The taste is described as mild yet somewhat sour. Bjurholm , Sweden. A semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste.
The cheese is aged in a dry environment for at least two months, sometimes up to more than a year. A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture.
Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months.
A sheep milk cheese made in Moldova , Poland , Slovakia and Ukraine. Pictured is Ukrainian Carpathian bryndza. A type of white, soft, lactic, crumbly cheese made from laban rayeb.
A soft white cheese usually made from cow or buffalo milk. It is salted, heated, coagulated using rennet and then ladled into wooden molds where the whey is drained away for three days.
The cheese may be eaten fresh, or stored in salted whey for up to eight months, then matured in brine. Similar to Cypriot halloumi , yet a different cheese.
It may be eaten fresh or brined and spiced. The name comes from the Coptic word for cheese, "halum". A type of white cheese made from cow or buffalo milk, similar to feta cheese.
A sharp and salty product made by fermenting cheese for several months in salted whey. 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. In the 17th century, sour milk cheese was displaced by rennet cheese production in many regions.
Rennet cheese was better storable and transportable. Website only available to a limited extent. AOP and IGP: quality labels with character Many varieties of Swiss cheese are traditional specialities that have a strong connection with their region of origin.Der Ursprung des Bloderkäse / Sauerkäse liegt tausende Jahre zurück, als Nomaden aus dem Osten diese Käseart in unsere Region brachten. Bloderkäse / Sauerkäse wird heute noch in den Regionen Obertoggenburg, Werdenberg sowie im Fürstentum Liechtenstein hergestellt. Im Jahre wurde der Bloderkäse / Sauerkäse mit dem AOP-Label geschützt. Cette vidéo vous informe sur le Sauerkäse un fromage de la principauté du Liechtenstein. ///// Les réseaux sociaux (Soziale N. Le Bloderkäse et le Sauerkäse, appelé localement Bloderchäs et le Surchäs, sont des fromages produits dans le Toggenburg et le Werdenberg dans le canton de Saint-Gall en Suisse et au Liechtenstein.. Ces fromages sont enregistrés comme AOC sous les noms de Werdenberger Sauerkäse AOC, Liechtensteiner Sauerkäse AOC et Bloderkäse AOC.. Spécificités.