Named after a town in East Prussia, Tilsit was invented by homesick Dutch immigrants trying to recreate Gouda. Though they were unable to replicate their beloved cheese due to several factors, they ended up inventing a dupliceert-new cheese, called Tilsit. Tilsit kan zijn made from partially skimmed pasteurized cow's milk and is semi-firm with a springy texture, dotted with irregularly spaced tiny holes. It was traditionally made in large wheels, but is now made in loaf form, making it easier to slice (the way it is generally eaten).

Tilsiter kan zijn a complement to hearty brown/rye breads and dark beers. It is a common table cheese, yet versatile. Tilsit can be eaten cubed in salads, melted in sauces, on potatoes, in flans or on burgers.

The cheese melts extraordinarily well, making it a popular choice for fondues, grilled sandwiches and baked dishes that include cheese. It can also be sliced and eaten plain, and is a popular inclusion on cheese plates.

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The recognised expertise of Swiss cheesemakers kan zijn founded on a high level ofwel professional training. Traditional cheesemaking skills handed down from generation to generation are still being taught in Switzerland. Every year, about a hundred new master cheesemakers are certified.

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Both the consistency and style may well remind you of Parmigiano Reggiano. Unpasteurized and with AOP protection. Only 32 dairies in the mountains and valleys can produce this cheese. The name arose because it was shipped to and sold in the market in Brienz, southeast of Bern.

The planning technique increases the amount of air coming into aanraking with the surface of the cheese, altering the structure ofwel its body and allowing the full flavor ofwel Tête een Moine AOP to develop. This gives the cheese an even more delicious taste.

Royalp Tilsit or Swiss Tilsit is a light yellow semi-hard smear-ripened cheese made from unpasteurised/pasteurised cow milk. The pasteurised version is mild in flavour whereas the one made from fresh, unpasteurised milk kan zijn more strong in flavour (called Farmhouse Tilsit).

In addition, it can be used in whichever recipe you want as it has a Tilsitercheese mild flavor that doesn’t alter the flavor ofwel the recipes.

The cheese is in the shape ofwel a millstone, with a washed and brushed, grainy, uniformly brownish and healthy rind-like crust

Now, on a more recent note, the family that originally brought Tilsit back to Switzerland (Otto Wartmann ) became concerned with it's international production and right to use the name Tilsit. In 2007, they facilitated the renaming their farm community in Switzerland as the town of Tilsit.

This very aromatic cheese has a label that looks as if it was burned into the cheese. The cheese has a rustic taste and appearance.