Tilsit cheese

Tilsit cheese or Tilsiter cheese is a light yellow semi-hard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. The cheese was named after the town of Tilsit in East Prussia (now Sovetsk, Russia).

Etymology

The name "Tilsit" comes from the town of Tilsit in East Prussia (now Sovetsk, Russia), where the cheese was first produced by Swiss settlers in the 19th century.

History

Tilsit cheese was first created by Swiss settlers in the mid-19th century in the town of Tilsit in East Prussia. The settlers, the Westphal family, had come from the Emmental valley and used the methods of making cheese that they had brought with them to create this new type of cheese.

Production

Tilsit cheese is a semi-hard cheese, made from cow's milk. It is smear-ripened, which means that it is rubbed with a solution containing bacteria or mold to help it ripen. This gives the cheese its distinctive flavor and texture. The cheese is usually aged for about three months before it is ready to eat.

Characteristics

Tilsit cheese is light yellow in color and has a medium-firm texture. It has a distinctive flavor, which is slightly tangy and fruity. The cheese also has small holes or "eyes" throughout, which are a characteristic feature of this type of cheese.

Uses

Tilsit cheese can be used in a variety of ways in cooking. It can be sliced and used in sandwiches, grated and used in baking, or melted and used in sauces. It is also often served on its own, with fruit or bread, as part of a cheese platter.

See also

• Cheese
• Swiss cheese
• Emmental cheese

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