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	Tilsit Cheese
		Tilsit Cheese is made from cow's milk -- usually partially-skimmed, but sometimes whole.
		The town of Tilsit is also famous for the Treaty of Tilsit in 1807, signed by Napoleon, Alexander I of Russia and Frederick William III of Prussia.
		Tilsit was transferred to Russia from Germany at the end of the Second World War in 1945.
	www.practicallyedible.com /edible.nsf/pages/tilsitcheese (541 words)

	Tilsit cheese - Allrecipes
		Tilsit has a medium-firm texture with irregular eyes or cracks.
		Commercially produced Tilsit is made from pasteurized milk, ranges from 30 to 50 percent milk fat and has a pale yellow interior surrounded by a dark yellow rind.
		Tilsit is used to flavor foods such as sauces and vegetable dishes.
	allrecipes.com /HowTo/Tilsit-cheese/detail.aspx (170 words)

	Tilsit cheese - Wikipedia, the free encyclopedia
		Tilsit cheese or Tilsiter cheese is a light yellow semi-soft cheese, created in the mid-19th century by Swiss settlers from the Emmental in East Prussia.
		The same ingredients to make the cheese were not available as in their home country and the cheese became colonized by different molds, yeasts, and bacteria in the humid climate.
		Often flavored with caraway seed and peppercorns, Tilsiter is a superb complement to hearty brown/rye breads and dark beers.
	en.wikipedia.org /wiki/Tilsit_cheese (208 words)

	Encyclopedia
		Commercially produced Tilsit is made from pasteurized milk, ranges from 30 to 50 percent milk fat and has a pale yellow interior surrounded by a dark yellow rind.
		A very strong version, called Farmhouse Tilsit, is made from raw milk and is aged for about 5 months, which creates a cheese approaching limburger in aroma.
		Tilsit is used to flavor foods such as sauces and vegetable dishes.
	web.foodnetwork.com /food/web/encyclopedia/termdetail/0,7770,658,00.html (179 words)

	Tilsit Cheese Glossary Term
		A German cheese made from cow's milk that is considered to be a semi-hard factory cheese.
		Tilsit is made into a wheel that has a thin off-white or almost yellow crusty rind.
		It is a good cheese for snacking or appetizers and can be heated well, being used as a grilling or baking cheese.
	www.recipetips.com /glossary-term/t--36193/tilsit-cheese.asp (76 words)

	Gourmet Cheese of the Month Club - Cheese Club
		Only select cheeses that fulfill a rigid set of standards are considered suitable to be matured for long periods and have the opportunity to become Appenzeller Extras.
		Tomme cheeses are so named according to the region where they are produced, such as Savoie, the village in the Alps where this month's feature is made year round.
		And although this cheese is made throughout the year, many consider it to have a degree of seasonality, due to variances in character attributed to seasonal differences in feed: winter hay or summer grass.
	www.cheesemonthclub.com /pastnewsletters/vol7no6.htm (1442 words)

	NutriBase Glossary: Dairy Products
		Technically, ricotta is not a cheese because it is made from a cheese by-product.
		This cheese is approximately 48% fat and has a flavor that ranges from mild to strong, with the flavor increasing with age.
		Tilsit Cheese - A cheese that was accidentally created when Dutch immigrants were trying to make "gouda." This mild cheese is made from pasteurized milk.
	www.nutribase.com /dairy.shtml (2116 words)

	Tilsit - Recipes Wiki
		Tilsit cheese is a light yellow semi-soft cheese.
		Commercially produced Tilsit is made from pasteurized cow's milk, ranges from 30 to 50 percent milk fat and has a dark yellow rind.
		Often flavored with caraway seed and peppercorns, Tilsit is a superb complement to hearty brown/rye breads and dark beers.
	recipes.wikia.com /wiki/Tilsit (163 words)

	Sovetsk, Kaliningrad Oblast - Wikipedia, the free encyclopedia
		Tilsit, which received civic rights in 1552, grew up around a castle of the Teutonic order, known as the Schalauner Haus, founded in 1288.
		In general, Tilsit thrived back then and was an important city.
		During the Nazi era, Tilsit was a Militärischer Vorbereich of the Konigsberg Militärischer Bereich, which was part of Wehrkreis I. Tilsit remained a part of Germany until 1945, when it was transferred to the Soviet Union following the Second World War.
	en.wikipedia.org /wiki/Tilsit (512 words)

	Cheese
		Ripening of the cheese: the cheese is ripened by the addition of microorganisms.
		The rind which surrounds a large proportion of cheese varieties is coated with a wax layer, to protect the cheese from contamination, mold, insects, light and water loss.
		Rindless cheese is sealed into plastic film in the unripe state, the film being so selected as to allow the cheese to ripen in it.
	www.tis-gdv.de /tis_e/ware/milchpro/kaese/kaese.htm (1113 words)

	Cheese
		Cheese is a heavenly food to be cosseted, debated and deeply appreciated for the marvel it is and the intense pleasure it gives.
		Cheese can be made from any milk, usually from cow's, goat's, sheep and water buffalo.
		Cheese can be eaten as an appetizer or as in the United States, after the dessert.
	www.showcook.com /cheese.htm (1596 words)

	Conglomerate: Cheese Archives
		I had seen this cheese from time to time at Whole Foods, but I was not attracted by its similarity to a cantalope, with a hard, pockmarked rind and a bright orange center.
		It is a ripened cheese with a white, edible rind.
		As a pub cheese, it is usually served with hard bread (I am eating mine with bagel crisps!), but it is a wonderful cheese in omelettes, too.
	www.theconglomerate.org /weblogs/archives/cat_cheese.html (3788 words)

	Swiss Cheese @ International Cheese Centre
		The cheese originates in the north-eastern Swiss canton of the Appenzell near the Liechtenstein border but, today is also made in the canton of St Gallen.
		It is considered to be one of the most difficult cheeses to be produced because of it's complicated hole-forming fermentation process.
		This smooth cheese with a distinctive aroma from the Fribourg region, As the cheese ripens, the additional exciting aroma becomes a particular attraction of this cheese.
	www.cheesecentres.co.uk /swiss.htm (268 words)

	Cheese of the Month Club
		Tilsit is similar to, but has a much fuller flavor, than Havarti - think of it as Jhavarti with a flavor boost and aroma to match!
		The word tomme also implies that a cheese is made from the milk of more than one herd.
		The wheels which are made in winter from cows that eat hay are very different from the tomes made with summer milk, because the cows have been gazing in lush mountain pastures.
	www.elitecorporategifts.com /clubsinfo/cheese/june.htm (327 words)

	Sheana Davis Epicurian Connection
		In contrast to raw milk cheeses, the development of quality attributes in cheese made of pasteurized milk is significantly more consistent, mainly as a result of the effect of pasteurization on the microbiological make up of the milk, prior to cheese making.
		The situation in soft cheeses and in soft or semi-soft cheeses such as Camembert, Brie and in surface smear cheeses, such as Limburger, is completely different from that in hard and semi-hard cheeses, and many pathogens can grow readily in such cheeses.
		The health hazard presented by raw milk cheeses is inversely related to the cooking temperature and length of the cooking time and increases with decrease in salt-in-moisture content and aging temperature.
	www.sheanadavis.com /myth_truth_2004.htm (6491 words)

	history
		TILSIT, a town of Germany, in the Prussian province of East Prussia, situated on the left bank of the Memel or Niemen, here crossed by an’iron railway bridge, 57 m.
		Tilsit, which received civic rights in 1552, grew up around a castle of the Teutonic otder, known as the “Schalauner Haus,” founded in 1288.
		Tilsit was occupied by Soviet forces in World War II and was transferred, along with other sections of East Prussia, to the USSR at the Potsdam Conference of 1945.
	www.tilsit.com /history.html (717 words)

	Tilsit Cheese - Glossary from CHI-CHI'S (Site not responding. Last check: )
		A German cheese made from cow's milk that is considered to be a semi-hard factory cheese.
		Tilsit is made into a wheel that has a thin off-white or almost yellow crusty rind.
		It is a good cheese for snacking or appetizers and can be heated well, being used as a grilling or baking cheese.
	chichissalsa.com /glossary.asp?id=36193&catitemid= (137 words)

	Say Cheese: Local producers create their own dairy delicacies (Site not responding. Last check: )
		At this farm, cheese is made once a week from two days’ worth of cow’s milk.
		The cheese cave at this farm is a large walk-in cooler where different varieties of cheese are stored.
		Milk from her goats is slow-pasteurized, a culture and rennet are added and the resulting curd, which smells slightly like yogurt, is wrapped in cheesecloth to sell or age.
	www.thedailystar.com /lifestyle/2006/09/16/sayc0916.html (1222 words)

	www.arlafoodsusa.com - DENMARK'S FINEST
		The Havarti cheese is partly inspired by the Tilsit cheese, which was developed in the 1870’s by Mrs.
		Westphal in Tilsit – a town in East Prussia.
		The Tilsit cheese weighed 3.5 to 5 kg and had a cylindrical form with a diameter of 20-30 cm and a height of 8-10 cm.
	www.arlafoodsusa.com /C1256FB60043403C/O/LHAN6FBLFN (235 words)

	Tilsit Cheese at Cheese Database dot Com
		Tilsit orginated in the town of Tilsit, East Prussia.
		A young Tilsit can be rather mild, but more mature versions will be much more pungent and "stinky".
		Tilsit no longer exists as a town and is now called "Sovetsk" in the Kaliningrad area of Russia, but Tilsit cheese is still made there.
	cheesedatabase.com /CheeseDBView.php?ID=5 (165 words)

	Swiss cheese : Tilsit
		Tilsiter SWITZERLAND is made in more than 70 chee-se dairies according to the traditional recipe: 45 litres of good, fresh milk are required for a cheese wheel weighing about 4 kilos.
		ade and treated in the salt bath, the cheese then has to be stored and tended in a special cellar.
		To enjoy the flavour of Tilsiter SWITZERLAND to the full, we recommend that you take it out of the refrigerator about half an hour before serving.
	www.alci.ch /cheese_tilsit_e.html (188 words)

	Teagasc - Biodiversity and anti-listerial activity of surface microbial consortia from Limburger, Reblochon, Livarot, ...
		These cheeses are characterised by the development of a mixed microflora of yeast and bacteria on the surface of the cheese which gives it its characteristic, red, glistening (hence, the name "smear") colour, and by an increase in the pH of the surface layer during ripening.
		To identify and characterize the major yeast and bacteria present on the surface of 5 cheeses [Limburger (Germany), Reblochon (France), Livarot (France), Tilsit (Austria) and Gubbeen (Ireland)] at different stages of ripening with the ultimate aim of determining the diversity in the microorganisms that are present
		Determination of the population dynamics of bacteria and yeast during cheese ripening.
	www.teagasc.ie /research/dprc/smearcheese.htm (1236 words)

	Brewery Ommegang. Belgian brewing in America.
		Churchill said “any country with 200 cheeses must be in good health,” while DeGalle stated that “any country with 300 cheeses is ungovernable.” Which leads to the accurate conclusion that a country with as many cheeses as France but only one-fifth the population is in an anarchic state of fitness.
		The idea of pairing beer with cheese is difficult for many, because wine is so often thought of first for such a tasting.
		Cheese is essentially a strong tasting, fatty food.
	www.ommegang.com /index.php?recipe_select=54&mcat=6&scat=3 (524 words)

	Buy your favorite German Cheese online
		Limburger: A soft-ripened cheese famous for its pungent odor, Limburger is a strong cheese that goes well with red wine or beer.
		During the two-month curing process, the cheese is constantly brushed with brine until it has absorbed all salt.
		Tilsit is an excellent sandwich cheese, good with robust wine or beer.
	www.egourmetchef.com /cheese/germancheese.htm (276 words)

	Semisoft: review igourmet
		Ackawi is a diffused, snowy cow's milk river cheese that is aboriginal to Lebanon and Syria.
		The cheese is pop end-to-end the Middle East and is at present the c.
		Their cheese is refreshed, pure and henry sweet in the estimation of a semi-soft body.
	gourmeton.com /semisoft/18.html (1224 words)

	Cheesemans "Cheese of the Week" - SnowJapanForums - the Japan winter sports community
		It is an uncooked and unpressed cheese that requires a maturing period of at least one month.
		The name of the cheese comes from "remoud", which was an old Waloon word for the rich milk produced towards the end of a cow's lactation period.
		The cheese is rolled in dried rosemary with the occasional juniper berry and chili pepper for accent making it rustic, elegant, and delicate all at the same time.
	www.snowjapanforums.com /ubbthreads.php?ubb=showflat&Number=270138 (1403 words)

	Products - Käsehof
		The Käsehof Almkäse is a flavorsome sliced cheese made from pasteurized milk.
		The flavorsome Käsehof Bergtilsiter cheese is made from naturally pure milk and is a delicate, typical Tilsit cheese.
		Käsehof Gouda is pure cheese enjoyment for every occasion – mild in taste and creamy on the palate.
	www.kaesewelt.at /en/Kaesehof/produkte/pr_produkte.asp?Kateg=ProdKat0665645en (141 words)

	Product Reviews and Ratings - Denmark - Danish Tilsit from igourmet
		Tilsit is a surface ripened cheese first made by Dutch settlers in East Prussia, near the town of Tilsit, in the mid-19th Century.
		They were trying to recreate their beloved Gouda, but the cheese became infected with moulds, yeasts, and bacteria in a damp cellar and so, Tilsit was born.
		But of the approximately twenty people who tried Tilsit cheese for the first time, not one liked it, a few found it to be tolerable, but most thought it was terrible to revolting.
	www.igourmet.com /reviews/pwr/product-reviews/Cheese/Denmark/p/798-Danish-Tilsit.html (422 words)

	Kitchen Dictionary: washed-rind cheese
		This liquid feeds bacteria, which causes the cheese to grow an exterior mold that in turn creates a brightly colored interior and robust flavor.
		It is a sharp, soft, and slightly salty cheese.
		The interior of this cow's milk cheese is pale yellow with small holes scattered throughout.
	www.recipezaar.com /library/getentry.zsp?id=912 (531 words)

	Surface Microflora of Four Smear-Ripened Cheeses -- Mounier et al. 71 (11): 6489 -- Applied and Environmental ...
		Durrus cheese is smeared with OFR9 and BL2.
		Milleens cheese and 3% of the bacterial isolates from Ardrahan
		Biodiversity of the bacterial flora on the surface of a smear cheese.
	aem.asm.org /cgi/content/full/71/11/6489 (4791 words)

	Biodiversity of the Bacterial Flora on the Surface of a Smear Cheese -- Brennan et al. 68 (2): 820 -- Applied and ...
		cheese surface from 5.0 to >6.0 (3, 6, 7, 12, 19, 25), and
		The surface of this cheese is deliberately smeared with B.
		on the surfaces of the inoculated and noninoculated cheese.
	aem.asm.org /cgi/content/full/68/2/820 (5456 words)

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