Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Tilsiter (or Tilsit) a surface-ripened cheese first made by Dutch settlers in E. Prussia in the mid-19th century, is said to have been created by accident when some of their gouda-type cheeses became infected with moulds, yeasts, and bacteria in a damp cellar.

Tilsiter, which is ivory or pale yellow in colour, with very small holes, has a tangy flavour and a supple texture; just firm enough to be classified by Germans as a Schnittkäse (sliceable cheese). It is now produced in many places besides Germany; notably C. Europe including Switzerland, several Nordic countries, and the Soviet Union. It comes in wheels or loaves, with or without a rind, and may be made from whole or skimmed milk. The latter version is sometimes flavoured with caraway seeds.