What is the cheese tilit?

Tilit cheese, also called Tilsiter cheese, is a versatile, semi-hard cheese that came in the mid-19th century from the Danish settlers in Prussia. Now it is commonly produced in Switzerland under the name Tilsiter cheese. Tilit can move from ivory to light yellow color and is cultivated from cow's milk. It is known that it has a stronger odor and taste than other Danish cheeses. When it is produced commercially, it comes from cow's milk and ranks up to 60% milk fat. Other flavors in the cheese Tilit include pepper and cumin. The series is produced correctly and is aging for about 180 days.

Tilit cheese is commonly described as rich and sometimes slightly salty. It tends to have a more pronounced scent than cheeses that many consumers will be used to and is best paired with Starches. Conventional culinary applications Tilit are melted in sauces or potatoes, such as table cheese, or served with rich dark beer or brown bread.

To create Tilit cheese, there was now what Sovetsk is in Russia. In the 18th century, the Danish settlers who try to produce their country's cheeses found that the right ingredients were not available to them. What arose from various bacterial and yeast cultures and ingredients was a cheese with fully flavored than their methods were usually produced. The settlers named the cheese in the then village of Tilit in Prussia.

Recipe for Tilit cheese was imported to Switzerland at the end of the 18th century and since then Switzerland has become the main manufacturer of cheese. It is commonly sold with three different types of labels, each of which distinguishes the type of milk used to produce cheese. Tilsit Wje red label is made with fresh, unpasteurized cow's milk and has a tendency to a stronger taste than green or yellow cheeses. Green marked cheese is made using pasteurized milk and yellow marked cheese has another cream into the mixture.