Once the eastern city of Prussia Tilsit (the current Kaliningrad region) is most famous for the fact that in 1807 a peace treaty was signed between the Emperor Napoleon and Alexander the First. But for many people, especially foodies, there is another historical fact that is attributed to this city. This is Tilsiter semi-hard cheese, the production of which was started in this place.
What is tilsiter?
Cheese production on the territory of East Prussia began during the time of the Teutonic Knights. A real boom of cheese making in these lands occurred at the very beginning of the 18th century, after the so-called Great Plague. At that time, these lands were overrun by Mennonite immigrants from Holland, Salzburg and Switzerland, who brought their own cheese-making traditions.
As a result, cheese production in East Prussia was put on a grand scale, in particular, Mennonite cheese, which was sold in significant quantities, was very popular.
The recipe for the future famous Tilsiter cheese was based on the "home recipes" of peasants from the districts of Tilsit, Elnhideung and Ragnit. But the industrial production of the product, which subsequently conquered all of Europe, began many years later in 1840.
Tilsiter cheese is a semi-hard cheese, the recipe and taste of which has repeatedly changed over time. In accordance with current modern standards, it must be made from cow or buffalo milk (or a mixture thereof). The production does not use forced pressing, only natural exposure at a temperature of 10-16 ° C for at least three weeks.
The color of the finished product is light yellow, the state is solid, with holes of various sizes. A feature of this cheese is a brownish crust. Tilsiter's recipe allows the use of spices that expand the taste palette, therefore, it often includes caraway seeds or black pepper.
Tilsiter cheese is not a registered trademark, and therefore it is produced in several European countries. The exception is the Swiss Tilsiter. This cheese has a brand name.
Taste is the key to popularity
Due to its unique taste and unique aroma, Tilsiter was inscribed in the Golden Fund of cheese making, which includes all the most famous types of cheeses. Since the beginning of production on an industrial scale, relatively little time has passed, but Tilsiter cheese quickly gained fame both among gourmets and among ordinary lovers of this product.
Taste and aroma characteristics of this cheese are ideally combined with rye bread and dark beers. Tilsiter refers to table products, which means that it can be used as an independent snack, as well as with vegetables, for baking or as part of a sauce.
Tilsiter cheese: composition
The main ingredient of Tilsiter, however, like most cheeses, is whole or pasteurized milk. a product made on the basis of raw milk is marked in red on the packaging. It has a more intense aroma and taste.
Green marking on the packaging means that pasteurized milk was used in the manufacture . The taste of such cheese is milder.
Yellow marking means that the base of the cheese is a mixture of pasteurized milk and cream. Cheese is obtained with a rich aroma and piquant taste.
Tilsiter cheese, the calorie content of which primarily depends on its variety, has the following energy ratio (proteins / fats / carbohydrates): 29% / 69% / 2%. Fat content varies from 30% to 60%. The average calorific value of Tilsiter is 340 kcal.
Tilsiter cheese: reviews
Cheese that has gained popularity throughout Europe for a relatively short period of time is required to possess all the necessary properties. Most often, consumers note the mild taste of Tilsiter cheese, moderate salinity and a pleasant aroma. An important indicator is its availability. The cheese melts perfectly and is therefore used in many dishes.
In addition, the advantage of Tilsiter cheese is its strict recipe, excluding any food additives, even with modern production. This is a guarantee of high quality and preservation in cheese of all vitamins and nutrients that are presented in this product: B12, B6, B9, B2, and rare for cheeses B5, A, PP, E, and C.