Maturation: 10-15 weeks
Cheese Type: Uncooked, Pressed cheese
Tilsit cheese is an evolution of gouda: it is said to have been imagined by Dutch or Danish immigrants settled in the city of the same name in East Prussia, now located in Russia. Then the recipe has been imported into Switzerland. It can be made with raw milk – it then has a red label – or with pasteurized milk – with a green label.
This semi hard cow’s milk cheese with a firm ivory to light yellow paste colour has a powerful buttery and rustic bouquet.
Tilsit is often consumed in the kitchen, in sauces, melted over potato dishes, to gratin vegetables. The red label Tilsit, matured for at least 4 months in the cellar, with a more flavourful taste, has its place on a cheese platter, accompanied by some fresh fruit, such as white grapes, and fresh walnuts and a glass of beer.
Store in the fridge, wrapped in cheese paper, and consume within 2 weeks.
Red wines (Pinot noir, Cabernet Sauvignon)
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