John Myers
This semi-hard cheese owes its name to the town of Tilsit on the Memel in former East Prussia. Today, this cow’s milk cheese with red smear rind is produced in Northern Europe and Switzerland, both from raw milk and from pasteurized milk. The loaves in wheel or block form mature for at least 5 weeks in damp cellars, and very old varieties for up to a year. Under the yellowish-brownish rind is the light yellow, supple and elastic dough with irregular, slit-like holes the size of barleycorns.
Origin
The cheese comes from the town of Tilsit, which was founded in 1406 by the Teutonic Knights. Cheese was already being made at the time of the order, the Tilsiter itself was developed in the 18th century by immigrants from Switzerland.
Season
all year round
Taste
Young Tilsiter tastes mild, slightly sour, and a little tart. With increasing age, a piquant, very strong aroma develops.
Use
Tilsiter is a popular sandwich filling, goes well in salads, on cheese platters, and is diced or skewered, making it a delicious snack with a cool beer.
Storage/shelf life
It’s best to leave the cheese in the wax paper on the cheese counter and put it in the crisper in the fridge. It still tastes great after a week.
Nutritional value/active ingredients
Depending on the variety, Tilsiter has different fat contents. At 45% fat i. Tr. makes up about 360 kcal/100 g and about 28 g of fat.
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