Tilsit Cheese

Tilsit is a deliciously mild cheese, with a soft texture, creamy yellow color, and subtle taste that make it perfect for slicing and eating on its own or in sandwiches and omelettes. Originating in Germany in the early 1800s, the cheese is made with a combination of cow's and sheep's milk, and is aged for at least 3 months until it develops its classic flavor. Below explains further how a Tilsit cheese is created and travels from the farm through packaging, to a dinner plate.

As mentioned above, Tilsit is a cheese made from cow's and sheep's milk. The cow's milk adds a rich creaminess and smooth texture to the cheese, providing a unique flavor profile. Sheep's milk contributes a stronger acidic and salty flavor that balances out the sweetness of the cow's milk. The combination provides a well-rounded flavor that is both enjoyable to eat and pleasing to the eye.

To begin the process of making Tilsit cheese, the milk is first pasteurized. This process involves heating sets of milk at temperatures between 145 and 160 degrees Fahrenheit (63 and 71 degrees Celsius) to kill any harmful bacteria. This ensures that the cheese is safe to consume. After pasteurization, the milk is placed in a large vat and heated to the desired temperature. Starter cultures, which aid in the fermentation process, are added to the vat to promote the development of acidity and flavor.

Once the starter cultures have been added, the milk is left to stand for one to two hours. During this time, the cultures work to ferment the milk, producing an acidic environment needed for the cheese to develop. The cheese also begins to clump together, which is when rennet – an enzyme derived from the stomach fats of a calf or lamb – is added. The rennet works to coagulate the milk proteins, allowing cheese curds to form.

The cheese curds are then cut into smaller pieces, which are slowly heated again at a slightly higher temperature. This process helps separate the whey from the curds, creating the desired texture and consistency of the cheese. After the desired texture is achieved, the cheese is molded into blocks or wheels, before it is lightly salted to help preserve its flavor during aging.

The next step in the process of making Tilsit cheese is the aging of the curds. This is the most important part of the process, as it is only during aging that the cheese truly develops its flavor and texture. During the aging process, the surface of the cheese is treated with salt and other natural flavorings such as tomato or smoked paprika, which infuse the cheese with a unique and delicious flavor. As the cheese ages, lactic acid and enzymes work their way through the cheese, adding complexity and depth to its flavor.

Finally, once the cheese has been aged for the desired amount of time, it is ready to package. At this point, the cheese is checked to make sure it meets quality standards and is fit for packaging and sale. The cheese is then covered in wax or special packaging to provide a protective layer and ensure its freshness. The packaging also helps to keep the cheese’s flavor and texture intact for days or even weeks after production.

After the cheese has been packaged, it is then shipped to retail stores or restaurants, ready to be enjoyed by the public. The cheese is carefully stored and monitored during transportation, to ensure that its quality is not compromised before it reaches its destination. Once the cheese has reached its destination, it’s ready to be enjoyed on sandwiches, omelettes, or even just as it is!

Tilsit cheese is an incredibly tasty variety that has a lot to offer in terms of flavor and texture. Because of its mild taste and creamy texture, it is perfect for everyday meals and special occasions alike. From the farm to the packaging, to the transportation, and finally to the dinner table, the cheese’s journey is a fascinating one that shows the dedication that goes into creating this deliciousness cheese.