A guide to Tilsit (Tilsiter) — the semi-hard, washed-rind cheese with small holes and a tangy flavor. Its history and how to use it.
Tilsit, also known as Tilsiter, is a semi-hard, washed-rind cheese with a tangy, savory flavor and a distinctive scattering of small irregular holes. Once a humble regional cheese, it's now made across Germany, Switzerland, and beyond, and it's a flavorful, versatile addition to the cheese board and the kitchen.
What Tilsit Is
Tilsit is a semi-hard cow's-milk cheese that originated in the town of Tilsit in former East Prussia (now Sovetsk, Russia). According to tradition, it was developed in the 19th century by Dutch-Swiss immigrants whose attempt at making a Gouda-style cheese, affected by the local cellar conditions and molds, produced something new. Today Tilsit (or Tilsiter) is made widely in Germany and Switzerland, where it's a popular everyday cheese.
A Washed-Rind Character
Tilsit is typically a washed-rind cheese, its surface treated during aging to encourage the bacteria that develop a savory, tangy character and a light aroma. This gives Tilsit more pungency and depth than a simple mild cheese, though it remains far gentler than the strongest washed-rind cheeses. The result is a flavorful, savory cheese with a pleasant tang.
Flavor and Texture
Tilsit has a semi-firm, supple paste dotted with small, irregular cracks and holes, pale yellow in color. The flavor is tangy, savory, and slightly pungent, with a buttery richness and a mild spiciness that grows more pronounced with age. Some versions include caraway or other seasonings. It's bolder than a mild table cheese but approachable, with a satisfying, full flavor.
How to Use Tilsit
Tilsit is a versatile everyday cheese. It slices well for sandwiches and hearty German-style open-faced breads, melts nicely for toasties and cooking, and makes a flavorful addition to a cheese board with bread and pickles. Its tangy, savory character pairs well with robust, rustic foods, and it's a traditional partner for dark bread, cured meats, and beer. Caraway-spiced versions are especially good with hearty fare.
Pairings
Tilsit pairs naturally with beer, as well as with light reds and crisp whites. On the plate, it goes with dark rye bread, pickles, mustard, cured meats, and onions, fitting comfortably into German and Central European eating traditions.
Buying and Storing
Tilsit is sold in blocks and wedges, plain or seasoned with caraway. Store it wrapped in the fridge and use within a week or two. Bring it to room temperature before serving on a board, and slice or grate it fresh for cooking.
Frequently Asked Questions
What does Tilsit taste like?
Tangy, savory, and slightly pungent with a buttery richness and mild spiciness that deepens with age.
Why does Tilsit have small holes?
The small, irregular holes and cracks form naturally during production and aging, and are characteristic of the cheese.
Is Tilsit good for melting?
Yes. It melts nicely, making it good for toasties, sandwiches, and cooking, in addition to being a flavorful table cheese.