Tilsiter is a cheese that has been produced by both Germany and Switzerland for centuries. Today, Swiss Tilsiters tend to be round in shape and pressed cheeses, while the German variation is more of a brick in shape and typically are unpressed and curds are added to the molds with the whey.
In Germany, Tilsiter can be found in both the North and South. In the Southern region Allgäu, there are less exciting versions that tend to be sold more in grocery stores as a commodity cheese. In the North however, the Tilsiter is gaining popularity, even earning PGI (protected geographical indication) status in 2013. Ostenfelder Meierei Tilsiter is considered some of the best.
FORMAT 10 lb wheel
TYPE Cooked / Pressed Curd, Washed rind
MILK Pasteurized Cow
RENNET Traditional calf stomach
PRODUCER Hauke Koll, Ostenfelder Meierei
REGION Ostenfeld, Schleswig-Holstein, Germany
AGE 3 months
PROFILE Tilsiter from here develops the classic orange hued rind that is standard on washed rind cheese. The aromas can be potent but retain a certain amount of pleasantness. The flavors are fruity and spicy, and certainly intense. Thanks to the high quality of milk used, the texture is incredibly creamy, melting like butter on the tongue.