Tilsiter is a cut cheese from cow's milk with red lubricant crust with 30 to 60% fat in the dry weight.

The Tilsiter is both from raw milk and from pasteurisierter milk, whereby the raw milk variant usually around some taste nuances enrich is.

Except in the classical wheel form the cheese is manufactured increasingly also in Blockform. It possesses a thin, brownish crust, which is abraded during that about six months lasting maturing with seawater and red lubricant cultures. The lightyellow paste is supply, very flexibly and quite damp, it forms barley-grain-large holes and slots. The taste scale is enough from mildly and easily spicy to strongly pikant.

The Tilsiter kind of the cheese production Swiss from the Emmental brought into the region north to the city Tilsit in the former East Prussia, which is called since 1946 Sowjetsk (today border area Russia/Lithuania). The cheese is manufactured also today still there, is called however now Soviet ski. In Denmark it is the popular Havarti, in Germany a Tilsiter, in the east also Tollenser. The Thurgauer Otto waiting man and Hans's way Mueller returned the original Tilsiter prescription, which they had become acquainted with around 1890 in the "Milchbude" in Tilsit, again into Switzerland. Starting from the year 1893 the two produced the immigrated cheese, which is protected today under the name Tilsiter Switzerland.

The Tilsiter is versatile usable: as Brotbelag for breakfast, in salads or as piece on a he makes equal good, due to its good fusion characteristics is applicable he in addition, in the warm kitchen, to over cheeks or for As beer is recommended.

Related links

• Slow Food Hamburg Tilsiter

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