Tilsit originated in the East Prussian town of Tilsit, where Dutch immigrant cheesemakers attempting to make Gouda produced something quite different thanks to the local cellar conditions and the bacteria that colonized their wheels. The accident became a style now made across Northern Europe.

Flavor Profile

Tilsit is a semi-hard cheese with a supple, slightly open texture riddled with small irregular holes and cracks. The flavor is tangy and savory with a distinct pungency that comes from the washed rind, more assertive than most Nordic cheeses but well short of a true stinky cheese. There is an earthy, faintly mushroomy depth underneath.

How to Serve

Tilsit is a classic sandwich and breakfast cheese across Germany and Scandinavia, sliced thin on dark bread. It melts well and adds real character to gratins and baked dishes. On a board it provides a savory middle ground between mild and pungent selections.

Pairing Suggestions

Pair with a German lager, a Gewürztraminer, or a dark ale. Serve with pumpernickel, caraway seeds, mustard, pickles, and cured sausage.

Storage

Wrap in wax paper and store in the refrigerator, ideally away from milder cheeses since the aroma can transfer. Best within three weeks of cutting.