Tilsiter Cheese

Tilsiter, or Tilsit, is a semi-hard cheese originally made by Prussian-Swiss immigrants in the town of Tilsit. Made from cow's milk, it has a pungent aroma and a strong, slightly fruity and nutty flavor. The texture is firm yet creamy with irregular holes. It’s used in sandwiches, on cheese platters, or melted in cooking.

What is Tilsiter Cheese?

Tilsiter (or Tilsit) is a cow’s milk cheese with two distinctive forms: one found in the German and Baltic north, and another in Switzerland. In northern regions, it is a semisoft to semifirm rectangular washed-rind cheese, made from both raw and pasteurized milk. This version weighs 8–10 pounds (1.8–2.2 kilograms) and has a pungent aroma with a balanced flavor, especially if the rind is removed. In the northern cantons of Switzerland, Tilsiter comes in round, pressed wheels with small round eyes, presenting a strong taste with a hint of sweetness reminiscent of Alp cheesemaking traditions.

Historical Background

Tilsiter originated in the East Prussian town of Tilsit (now Sovetsk, in Russia) in the 1820s. A cheesemaid named Frau Westphal documented and standardized existing cheesemaking practices. Influenced by local variants and aging in higher humidity environments, the cheese developed distinctive features. The East Prussian dairy industry was shaped by both Dutch Mennonites and Swiss refugees, who brought their cheesemaking expertise.

In the late 19th century, Swiss dairy workers Otto Wartmann and Hans Wegmüller brought Tilsiter cheese to Switzerland, further refining the recipe. By the early 1900s, production had spread to the Allgäu region in Germany. A cheese school dedicated to Tilsiter opened in Tilsit in 1928, and the cheese became state-regulated in Switzerland in 1948. The name Tilsit was reinstated in Switzerland in 1981, and since 1993, Tilsiter Switzerland has been trademarked.

Production Process

In northern Germany, Tilsiter is produced with small slit holes due to the curd being poured into molds with the whey. In Switzerland, it is made using round molds, resulting in small round eyes. The cheese is aged for around three months, often flavored with caraway seeds. Swiss Tilsiter, also known as Royalp Tilsit, is produced in three varieties: mild (green label) made from pasteurized milk, strong (red label) from unpasteurized milk, and a creamy version (yellow label) made from pasteurized milk with added cream.

The Swiss version is aged for at least 75 days and may develop a pungent aroma and strong taste, particularly when extra-aged. The Swiss Tilsiter production is renowned for its high standards, including fresh milk, standardized processes, and consistent quality controls.

Characteristics

Tilsiter cheese is known for its medium-firm texture with irregular holes or cracks. It has a dark yellow rind and is often flavored with caraway seeds or peppercorns. The cheese pairs well with hearty breads and dark beers. It is versatile, suitable for salads, sauces, on potatoes, in flans, or on burgers. The Swiss version can range from mild and creamy to piquant and spicy, depending on the type and aging process.

Modern Production and Variations

Today, Tilsiter is produced in various countries, including Germany, Switzerland, Austria, Finland, Estonia, Latvia, Lithuania, Poland, Romania, Russia, and Ukraine. It is marketed in the USA as well. The German Tilsiter, known as Holsteiner Tilsiter, is protected by a PGI (protected geographical indication), while the Swiss Tilsiter is known for its high-quality production standards.

Despite the variations, Tilsiter cheese retains its historical roots and continues to be enjoyed for its distinctive flavor and versatility.