Tilsit Contributed by Vampiric.Media

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[[Image:|thumb|300px|right|Tilsit]]

Contents 1 Name Variations 2 About Tilsit 3 Production of Tilsit 4 Buying Tilsit 4.1 Tilsit Variations 5 Preparing Tilsit 6 Cooking Tilsit 7 Storing Tilsit 8 Tilsit Nutrition 8.1 Tilsit Nutritional Research 9 Tilsit Recipes 9.1 Tilsit Related Recipes 10 Comments

[edit] Name Variations

• Tilsiter
• Tilsit Havarti

[edit] About Tilsit

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.

[edit] Production of Tilsit

[edit] Buying Tilsit

[edit] Tilsit Variations

[edit] Preparing Tilsit

[edit] Cooking Tilsit

[edit] Storing Tilsit

[edit] Tilsit Nutrition

• Tilsit Nutrient Charts

[edit] Tilsit Nutritional Research

[edit] Tilsit Recipes

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[edit] Tilsit Related Recipes

• Category Tilsit