Tilsiter Cheese from Switzerland

Back in the 1800s, Swiss settlers in the Prussian town of Tilsit tried to recreate their beloved alpine cheese in their new landscape. In its new home, the cheese became creamier and denser, and the flavor carried a bit more oomph. Today, the cheese has come full circle as cheesemaker Roland Rüegg carries on the Tilsiter tradition at Wildberg Dairy in Switzerland.

Crafted from raw milk and aged on pine bark for nearly twice the usual time, this extra-aged cheese develops a deeply delicious flavor. Roasty, nutty umami richness is balanced with a little bit of Swiss funk and a fruity finish. It’s a natural partner for hearty breads, savory meats, and dark malty beers.

Cow's milk
Unpasteurized (Raw)
Traditional rennet