Maturation: 10-15 weeks
Cheese Type: Uncooked, Pressed cheese
Tilsit cheese, also called Tilsiter, was first made in Denmark in the 19th century but it is now commonly produced in Switzerland.
This semi hard cow’s milk cheese with a firm ivory to light yellow paste colour has a powerful buttery and rustic bouquet.
The red label is made with some fresh raw cow’s milk and is more flavourful than the green or yellow labelled cheeses. Serve it with a dark beer!
Red wines (Pinot noir, Cabernet Sauvignon)
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