Maturation: 10-15 weeks
Cheese Type: Uncooked, Pressed cheese
Tilsit cheese, also called Tilsiter was first made in Danemark in the 19th century but it is now commonly produced in Switzerland. This semi hard cow’s milk cheese with a firm ivory to light yellow paste colour has a powerful buttery and rustic bouquet. The red label is made with some fresh raw cow’s milk and is more flavourful than the green or yellow labelled cheeses. Serve it with a dark beer!
Red wines (Pinot noir, Cabernet Sauvignon)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team