This is what Montafon tastes like

When a simple ingredient becomes something special, there is more to it than just a good recipe. At Fe_rnblick Montafon, enjoyment often begins close to home—on a farm, an alpine pasture, or in a small workshop where people work with their hearts and hands. This recipe tells the story of a regional ingredient that brings the taste of home to the table—honest, authentic, and with a pinch of Fe_rnblick charm. 

Montafon sour cheese terrine with tomato seeds 

Montafon Sura Kees is a traditional, low-fat sour milk cheese that is produced through natural acidification and maturation without rennet and has a mildly spicy flavor with a typical, slightly crumbly consistency.
Recipe for 10 servings as a starter
 

Tomato seeds 

Ingredients

• 100 g peeled canned tomatoes (pulped or chopped)
• 1 small pinch of herbes de Provence or Italian herb dressing
• 1 very small clove of garlic or ⅛ teaspoon garlic paste
• 1.5 sheets of gelatin
• 1 pinch of salt
• 1 pinch of ground white pepper

Preparation

First, soak the gelatin in cold water and let it swell for about five to ten minutes. In the meantime, blend the tomatoes together with the garlic, salt, pepper, and herbs to form a fine mixture. Then gently heat a small portion of this tomato mixture in a saucepan, squeeze out the gelatin, and dissolve it completely in the mixture. Quickly stir the gelatin mixture into the remaining tomato mixture. Line a triangular terrine mold with plastic wrap and fill it with about one-third of the tomato mixture. Place the mold in the refrigerator and allow the mixture to set for at least one to two hours, but preferably overnight. Once the mixture has set, carefully remove it from the mold and set it aside.
 

Sura Kees Dough 

Ingredients:

• 200 g Montafon Sura Kees (alternatively cream cheese
• 17 g whipping cream (approx. 1.5 tbsp)
• 1 sheet of gelatin
• 1 pinch of salt
• 1 pinch of ground white pepper

Preparation:

Soak the gelatin in cold water. In the meantime, purée the Sura Kees (or alternatively cream cheese) with a mixer until smooth and season with salt and pepper. Then heat a small portion of the cheese mixture, squeeze out the gelatin and dissolve it completely in the mixture. Stir the gelatin mixture evenly into the rest of the mixture. Now carefully fold in the whipped cream. Line the terrine mold with plastic wrap and fill with about half of the cheese cream. Place the prepared tomato core in the center of the mold and cover it completely with the remaining mixture. Smooth the surface and then refrigerate the terrine for at least four hours.
 

Tomato chips

Ingredients:

• 2 ripe tomatoes
• 2 tbsp olive oil
• 1 pinch of salt
• 1 pinch of Italian herbs

Preparation:

Cut the tomatoes into very thin slices. Mix the olive oil with salt and finely chopped herbs in a bowl and add the tomato slices. Mix everything gently so that the tomatoes are evenly marinated. Then place the slices side by side on a baking sheet lined with parchment paper—make sure they do not overlap. Dry the tomatoes in a preheated oven at 100 °C (top/bottom heat) for about one to two hours. Wedge a wooden spoon in the oven door to allow moisture to escape. Once dry, allow the chips to cool completely – this will make them extra crispy.
 

Paprika crisps

Ingredients:

• 50 g flour
• 50 g melted butter
• 50 g egg white (approx. 1–2 egg whites)
• 1 tsp sweet paprika powder
• 1 pinch of salt

Preparation

To prepare the paprika wafers, first whisk the egg whites with a fork until they are slightly foamy – they should not be beaten until stiff. Then stir in the softened butter, flour, sweet paprika powder, and a pinch of salt until you have a smooth, spreadable mixture. Line a baking sheet with parchment paper and spread small dollops of the mixture on it. Spread them as thinly as possible – about 1 to 2 millimeters – so that the wafers will be nice and crispy later. Bake the mixture in a preheated oven at 180°C (top/bottom heat) for about 6 to 8 minutes until the edges are golden brown. Remove the wafers from the oven immediately and place them over a rolling pin or glass while still hot to shape them. Leave them to cool completely.
 

Nettle salad

Ingredients:

• 200 g young nettles (alternatively spinach or Swiss chard)
• 1 onion
• 2 waxy potatoes
• 3 tbsp vinegar
• 4 tbsp oil
• 1 pinch of salt
• 1 pinch of ground white pepper 

Preparation

We recommend wearing gloves when handling nettles. Wash the leaves thoroughly and then blanch them in boiling water for two to three minutes. Drain the nettles, allow them to cool briefly, and chop them coarsely. Now peel the potatoes, boil them until soft, and allow them to steam off before cutting them into cubes. Finely dice the onion and place all the prepared ingredients in a bowl. Mix the vinegar, oil, salt, and pepper to make a simple dressing and fold it into the potato and nettle mixture. The result is a fresh, spicy salad with a special flavor.
 

How to turn this dish into a real Montafon treat:

Cut the chilled terrine into thin slices and serve with a salad of your choice. Nettles, spinach, or Swiss chard go particularly well with this. A final drizzle of olive oil, a sprinkle of fresh herbs—and your starter is ready to give you a taste of home.

Enjoy!