Ländle Sura Käs
The cheese with almost 0% fat - made from hay milk
Ländle Sura Käs is made from skim milk and develops a layer of fat with a sour core in the centre. Ländle Sura Käs consists of 0% fat in dry matter (approximately 0.7% fat). Animating aromas of yeast, apple and cottage cheese are typical.
The same applies to the crumbly, creamy, light cheese and its gelatinous casing. Notes of dried fruit, apple and buttermilk blend harmoniously. A regional speciality with a long tradition. It is perfectly suitable for the famous “Kässpätzle” cheese noodles (as a flavouring addition) or simply as a sandwich spread.
Characteristics:
Raw material: Ländle hay milk, pasteurised, non-GMO
Maturation period: approx. 3 weeks
Rind: Transparent, fatty rind
Cheese colour/holes: milky white, no holes
Cheese texture/flavour: crumbly; yeast, apple, dried fruit and curd cheese
Fat i.d.m.: Acid-set cheese, 0% fat i.d.m.
The lightest cheese made from top-quality hay milk
Lush, green mountain pastures: they’re the reason our cheese is so special. Because the Ländle hay milk cows are especially content here.
0% fat. 100% flavour
Ländle Sura Käs has 0% fat i.d.m. (approx. 0.7% fat); it’s low-calorie and nearly fat-free.
The source of the purest hay milk
The cows that produce hay milk spend the summer in mountain pastures and meadows, where they get fresh air, clean water and a rich abundance of lush herbs and grasses.
Idyllic Montafon
In Vorarlberg, there are plenty of “summer residences” for our Ländle cows, including Montafon. This is where Sura Käs, also known as Sura Kees, is made.
Highest quality
