Thurgau / St. Gallen · Switzerland
Tilsit (Swiss).
A supple, semi-hard cheese with a russet washed rind that whispers of cool cellars and fermented hay. Tilsit's mild, tangy paste yields a creamy mouthfeel with a subtle peppery bite that builds as it warms on your tongue—savory and slightly spicy without demanding attention, making it the thinking person's table cheese.
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The story
How it's made.
Why it tastes that way.
Tilsit originated in East Prussia, where Swiss and Dutch émigré dairy families had settled; Swiss cheesemakers returning home — Otto Wartmann and Hans Wegmüller in 1893 — brought the recipe to the canton of Thurgau and adapted it to the Swiss style.
The Swiss Tilsiter has a distinctive washed rind and milder flavor compared to Scandinavian or German versions. It became one of Switzerland's popular table cheeses.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–6 mo
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Tilsit (Swiss)'s fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Tilsit.
28 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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