Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
Name Variations Edit
- Tilsit Havarti
About Tilsit Edit
Wikipedia Article About Tilsit on Wikipedia
Tilsit cheese is a light yellow semi-soft cheese. Tilsit was created in the mid-19th century by Swiss settlers in Prussia. The same ingredients were not available and the cheese became contaminated by molds, yeasts, and bacteria in the humid climate. The result was a cheese which was more intense and full flavored. The settlers named the cheese after Tilsit, the Prussian town they had settled in.
Now also produced in Denmark, Tilsit has a medium-firm texture with irregular holes or cracks. Commercially produced Tilsit is made from pasteurized cow's milk, ranges from 30 to 50 percent milk fat and has a dark yellow rind. Often flavored with caraway seed and peppercorns, Tilsit is a superb complement to hearty brown/rye breads and dark beers. It is a common table cheese, yet extremely versatile. Tilsit can be eaten cubed in salads, melted in sauces, on potatoes, flans, or burgers. Tilsit goes well with Danish Ales.
A cheese said to have originated in Tilsit, East Prussia (now part of Russia and Poland), when Dutch immigrants accidentally created it while attempting to make Gouda. Tilsit has a medium-firm texture with irregular eyes or cracks. Commercially produced Tilsit is made from pasteurized milk, ranges from 30 to 50 percent milk fat and has a pale yellow interior surrounded by a dark yellow rind. Its flavor is mild but becomes more pungent with age. A very strong version, called Farmhouse Tilsit, is made from raw milk and is aged for about 5 months, which creates a cheese approaching Limburger in aroma. Tilsit is used to flavor foods such as sauces and vegetable dishes.