The registration of the PDO states that its production has been a significant element of Vorarlberg's peasant gastronomy for centuries.

Sura Kees is usually served with vinegar, oil and onions, pure on black bread or eaten with potatoes.

The skimmed milk is acidified in the "Zuber" (wooden vat), filled into the "Kessi" (copper kettle) and heated to max.

The "Bolma" (cheese curd) is turned and filled with the "Bolmakelle" (ladle device) in the "Käsker" (special form), pressed by its own weight.

Cheese was made thousands of years ago by the Celts living in Vorarlberg, the pioneers of cheese-making in the Alpine region.

Due to a lack of traditional awareness and low regional marketing, there was a steady decline in local cheese specialties, including the Sura Kees.

The Sura Kees became more and more popular especially with the younger generations, farm shops emerged and the tourism industry and gastronomy discovered the sour cheese as an advertising medium.