Produced in the cantons of Thurgau, St. Gall and Zurich, Tilsiter is made according to a traditional Swiss recipe by about 70 dairies.
The recipe came to the East Prussian town of Tilsit via Germany, where emigrant Dutch farmers had traditionally been making the cheese.
It takes about 45 liters of milk to produce one cheese weighing about four kilos. Cheeses are aged for approximately three months, with the result that the cheese has a pronounced aroma and a smooth, dense, paste.
Flavors are mild and milky despite the sometimes pungent aroma.
Pair this cheese with a big glass of Belgian ale.