Bushra Griffith
Tilsit cheese, also known as Tilsiter cheese, is a semi-hard, pale-yellow cheese with a strong odour and a rich, buttery, salty flavour. It is made from cow's milk and is commonly produced in Switzerland, but can also be found in Austria, Finland, Estonia, Latvia, Lithuania, Poland, Romania, Russia, and Ukraine. The cheese was first created in the mid-19th century by Dutch or Danish settlers in East Prussia who were attempting to recreate their beloved Gouda. However, due to the different ingredients and ambient cultures in the region, they ended up with a more pungent and intense cheese, which became known as Tilsit. Today, Tilsit cheese is enjoyed in many dishes and is known for its versatility and unique flavour.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft, semi-hard, buttery, springy, elastic, moist, creamy, semi-firm |
| Flavor | Mild, buttery, rich, salty, piquant, delicate, spicy, intense, full-flavoured |
| Aroma | Strong, pungent, pronounced, specific |
| Rind | Brownish-orange, washed, dark yellow |
| Colour | Pale yellow, ivory, light yellow |
| Type of Milk | Pasteurized, unpasteurized, raw, cow's milk |
| Fat Content | 30-60% milk fat |
| Add-ons | Caraway seeds, peppercorns |
| Variants | Swiss Tilsit, Danish Tilsit, German Tilsiter, Holsteiner Tilsiter, Royalp Tilsit, Havarti Tilsit, Tilsit-Havarti, Heidi Tilsit |
| Origin | East Prussia, Switzerland, Germany, Denmark, Austria, Finland, Estonia, Latvia, Lithuania, Poland, Romania, Russia, Ukraine, USA |
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What You'll Learn
Tilsit cheese history
The history of Tilsit cheese dates back to the mid-19th century when Prussian-Swiss settlers, the Westphal family, from the Emmental valley settled in the town of Tilsit, in what was then East Prussia (now Sovetsk, Russia). These settlers longed for the familiar flavours of their homeland's cheeses, particularly Gouda. However, differences in the local climate, ingredients, and supply lines made it difficult to recreate the Dutch cheese.
Through their determination and passion for fine cheese, the settlers attempted to recreate their beloved Gouda. Unfortunately for them, the damp, moldy Prussian cellars, along with the different moulds, yeasts, and bacteria in the humid climate, resulted in a cheese that was distinct from Gouda. Thus, Tilsit was born. The settlers named the cheese after the Prussian town of Tilsit where they had settled.
Over time, Tilsit cheese gained popularity, and as its fame spread, variations of Tilsit began to appear across Europe, with each region adding its unique touch. Today, Tilsit cheese is celebrated in several European countries, reflecting the influences of local climates, milk sources, and cheese-making traditions. It is now commonly produced in Germany, Switzerland, and Poland, with each country putting its own spin on the cheese.
The Swiss, in particular, have been manufacturing Tilsiter since 1893 and have developed several varieties, including a mild version made from pasteurized milk (green label) and a stronger-flavoured version made from unpasteurized milk (red label), known as "Farmhouse Tilsit". The Swiss also produce a third variety, the "Rahm-Tilsiter" (yellow label), which is made from pasteurized milk with added cream for a mild and creamy cheese.
After World War II, when Tilsit and the rest of northern East Prussia became the Soviet Kaliningrad Oblast district, Tilsiter-style cheeses continued to be produced in Switzerland and Germany, with the German version known as the protected brand Holsteiner Tilsiter.
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Tilsit cheese varieties
Tilsit cheese, also known as Tilsiter cheese, was first created in the mid-19th century by Dutch or Danish settlers in East Prussia, now part of Russia and Poland. The settlers, who were from the Emmental valley in Switzerland, were trying to recreate their beloved Gouda but the cheese became infected with moulds, yeasts and bacteria in the humid climate, resulting in a new variety of cheese.
Today, Tilsit is produced in several countries, including Switzerland, Germany, Austria, Finland, Estonia, Latvia, Lithuania, Poland, Romania, Russia, Ukraine and the USA. The varieties of Tilsit cheese differ depending on the country of production and the method of production.
Swiss Tilsit is produced in three varieties: a mild version (green label) made from pasteurised milk; a strongly-flavoured version (red label) made from unpasteurised milk, often called "Farmhouse Tilsit"; and a third version (yellow label) made from pasteurised milk with added cream, called "Rahm-Tilsiter". Swiss Tilsit is aged for about 180 days and has a strong smell, similar to Limburger. It has a brownish-orange washed rind and a semi-firm, springy, elastic texture, with a rich yellow colour.
German Tilsiter, or Holsteiner Tilsiter, is known for its specific aroma and flavour, which is achieved through the special way it is spiced with caraway. It features the eyes and cracks that are typical of Tilsiter cheese. The flavour ranges from mild and lightly aromatic to strong and spicy, depending on how long it is stored.
Danish Tilsit has evolved in the direction of the Danish Havarti style and is sometimes referred to as Tilsit-Havarti. It is a semi-soft, moderately aromatic cheese with many cracks and splits caused by the curds not being heavily pressed during moulding.
Other varieties of Tilsit cheese include the Royalp Tilsit, which is made from unpasteurised or pasteurised cow's milk, and the Heidi Tilsit, which is made on Heidi farms in Tasmania, Australia.
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Tilsit cheese taste and texture
Tilsit cheese, also known as Tilsiter cheese, is a semi-hard, semi-soft, and buttery cheese with a strong odour and flavour. It is made from cow's milk and has a milk fat content ranging from 30 to 60%. The cheese is aged for about 180 days, during which it develops a dark yellow or brownish-orange washed rind. The texture of Tilsit is described as springy, elastic, and semi-firm, making it ideal for slicing. It also has a creamy and moist consistency.
The flavour of Tilsit cheese can range from mild to strong, depending on the variety and the length of ageing. The mild version, identified by a green label, is made from pasteurized milk and has a delicate flavour with spicy undertones. The stronger-flavoured variety, denoted by a red label, is produced from unpasteurized milk and has a more intense and pungent taste. A third type of Tilsit, identified by a yellow label, is made with added cream and falls somewhere between the mild and strong varieties in terms of flavour intensity.
Tilsit cheese is often flavoured with caraway seeds and peppercorns, enhancing its spicy notes. Its strong aroma and flavour make it a popular table cheese, and it pairs well with hearty rye breads and dark beers. In terms of culinary applications, Tilsit is versatile and can be cubed for salads, melted over potatoes or burgers, or added to sauces and baked dishes.
The origin of Tilsit cheese dates back to the mid-19th century when Dutch or Danish settlers in East Prussia (now part of Russia and Poland) attempted to recreate their beloved Gouda. However, due to the different climate and ingredients, their cheese became infected with moulds, yeasts, and bacteria, resulting in a new variety. The settlers named this cheese after the Prussian town of Tilsit, and it has since been produced in various countries, including Switzerland, Germany, Austria, and Denmark, sometimes known as Havarti Tilsit.
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Tilsit cheese aroma
Tilsit cheese, also known as Tilsiter cheese, is known for its strong aroma. The cheese is said to have a more pronounced smell than most other cheeses, and its scent is often described as pungent. In fact, one source claims that even when triple bagged in a refrigerator, the cheese can still be smelled.
The cheese's unique aroma is due to its production process and the bacteria cultures used. Tilsit is a surface-ripened cheese, which means it is exposed to bacteria that aid in the ripening process and contribute to its distinct smell. The particular type of bacteria responsible for the aroma is Brevibacterium linens, which gives the cheese a spicy scent.
The strength of the aroma can vary depending on the type of Tilsit cheese. The Swiss produce three main varieties of Tilsit: mild (green label), strong (red label), and Rahm-Tilsiter (yellow label). The mild variety is made from pasteurised milk and has a softer scent, while the strong variety is made from unpasteurised milk and has a more intense aroma. The third variety, Rahm-Tilsiter, is made with added cream and also has a distinctive smell.
The length of time the cheese is stored also affects its aroma. Tilsit cheese that has been aged longer will have a stronger, more pungent smell. The cheese is typically aged for about 180 days, and some varieties, like Farmhouse Tilsit, are aged for up to five months. This ageing process contributes to the development of the cheese's unique and potent aroma.
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Tilsit cheese uses
Tilsit cheese is a versatile cheese with a range of culinary uses. It is a semi-hard, semi-soft, buttery cheese with a rich, salty, and buttery flavour. It is commonly used as a table cheese, paired with starches like hearty rye bread and dark beers. It is also a good melting cheese, making it suitable for use in sauces, on potatoes, in flans, or on burgers. Tilsit can also be cubed and added to salads.
The cheese is produced in three main varieties: mild, strong, and creamy. The mild variety is made from pasteurised milk and has a light yellow colour. It is commonly used in recipes where a milder flavour is desired, such as in salads or melted over baked dishes. The strong variety, also known as "Farmhouse Tilsit", is made from unpasteurised milk and has a more intense flavour. It is often enjoyed by those who like a stronger-tasting cheese and can be used as a table cheese or in recipes where a stronger flavour is desired. The creamy variety, also known as "Rahm-Tilsiter" or "Yellow-Label", is made with added cream and has a fuller, more intense flavour than other varieties. This variety is ideal for slicing and can be used in a variety of dishes, such as sandwiches or cheese boards.
In addition to its culinary uses, Tilsit cheese also has a significant cultural and historical value. It was first created in the mid-19th century by Dutch or Danish settlers in the Prussian town of Tilsit (now Sovetsk, Russia). The settlers were originally attempting to recreate their beloved Gouda cheese but due to the different ingredients and climate, they ended up creating a new variety of cheese. The unique combination of moulds, yeasts, and bacteria in the humid climate of Tilsit gave the cheese its distinctive flavour and aroma.
Today, Tilsit cheese is produced in various countries, including Switzerland, Germany, Austria, Finland, Estonia, Latvia, Lithuania, Poland, Romania, Russia, and Ukraine. It is also marketed in the USA. Each country may have its own variation of Tilsit cheese, with different names and slight differences in flavour and texture. For example, in Denmark, it is known as Havarti Tilsit, while in Germany, it is called Tilsiter or Tollenser.
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Frequently asked questions
Tilsit cheese is a semi-hard, semi-soft, buttery cheese with a strong odour and flavour. It is often described as rich and sometimes slightly salty. The cheese is commonly flavoured with caraway seed and peppercorns.
Farmhouse Tilsit is a strongly-flavoured variety of Tilsit cheese made from fresh, unpasteurised milk. It is aged for about five months, which makes it a very strong-flavoured cheese similar to Limburger.
Swiss Tilsit is produced in three varieties: mild, strong, and Rahm-Tilsiter. The mild version is made from pasteurised milk, while the strong variety is made from unpasteurised milk. The Rahm-Tilsiter variety is made from pasteurised milk with added cream.
