Named after a town in East Prussia, Tilsit was invented by homesick Dutch immigrants trying to recreate Gouda. Though they were unable to replicate their beloved cheese due to several factors, they ended up inventing a brand-new cheese, called Tilsit.
Tilsit is made from partially skimmed pasteurized cow's milk and is semi-firm with a springy texture, dotted with irregularly spaced tiny holes. It was traditionally made in large wheels, but is now made in loaf form, making it easier to slice (the way it is generally eaten). The rind is washed and brushed regularly for the first two months of aging to form an outer crust that keeps its supple, smooth interior from drying out. Tilsit has a mildly pungent aroma and a tangy taste that is delicate and fruity with spicy undertones.
This German favorite is excellent on sandwiches, cold or grilled. It is also great on chicken or burgers, and also can be enjoyed melted over potatoes.
- Made from pasteurized cow's milk.
- Photo depicts whole form of cheese.
