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Cheese, Eastern Europe
Named after a town on the Russian-Lithuanian border, the first Tilsit cheese was made in the 1700s by Dutch immigrants living in the embattled Eastern European town. Since then, the recipe for Tilsit cheese has spread to Denmark, Germany, Switzerland, Austria and Slovenia. An excellent melting cheese with a semi-soft texture, Slovenian Tilsit has small, irregularly shaped eyes and, when aged, develops a hearty aroma. Our Slovenian Tilsit is fresh, not aged, and is only slightly tangier than Danish Havarti. Made from pasteurized Alpine milk, it has a high quality flavor that improves your favorite sandwich to gourmet status.
- Made from pasteurized cow's milk.
- Photo depicts whole 8 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
Be prepared for this to disappear!
By archer1267
from Arlington, MA on 10/18/2007
from Arlington, MA on 10/18/2007
Pros:
Creamy, Flavorful, Smooth, Tangy but not too
Best Uses:
Anytime any place, Hors d'oeuvre, Melted, Sandwiches
Describe Yourself:
Foodie, Simple Tastes
Bottom Line:
Yes, I would recommend this to a friend
Comments about Slovenian Tilsit:
This is the first time I've tried Slovenian Tilsit and I can see myself ordering this again in the future. It reminded me slightly of cheddar cheese (taste, not texture) and I was finding all sorts of reasons to use it - grilled cheese, on crackers, accompanying wine, late night snack just as is. I had a houseguest, too, who loved it.
The Flavor Sneaks Up on You
By Judy from Crete, Illinois on 4/10/2007
Pros:
Creamy, Flavorful, Tangy but not too
Best Uses:
Salads, Sandwiches, With Wine
Describe Yourself:
Cheese Lover, Foodie
Bottom Line:
Yes, I would recommend this to a friend
Comments about Slovenian Tilsit:
The flavor of this cheese exceeded my wildest expectations. I would definitely buy again. I shared with friends and they also loved it.