Tilsit cheese
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CHEESE said to have orginated in Tilsit, East Prussia (now part of Russia and Poland), when Dutch immigrants accidentally created it while attempting to make
CHEESE/Detail.aspx">GOUDA. Tilsit has a medium-firm texture with irregular eyes or cracks. Commercially produced Tilsit is made from pasteurized milk, ranges from 30 to 50 percent milk fat and has a pale yellow interior surrounded by a dark yellow rind. Its flavor is mild but becomes more pungent with age. A very strong version, called Farmhouse Tilsit, is made from raw milk and is aged for about 5 months, which creates a
CHEESE approaching
CHEESE/Detail.aspx">LIMBURGER in aroma. Tilsit is used to flavor foods such as sauces and vegetable dishes. See also
CHEESE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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