• Tilsit is a surface ripened cheese that was first made by Dutch settlers in the mid-19th century. While trying to recreate their beloved gouda, the cheese became infected with moulds, yeasts, and bacteria during ripening. Consequently new flavours and aromas evolved and Tilsit was born.
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Cheese Culture

Heidi Tilsit

Heidi Tilsit

Milk
Cheese Type
Country

Traditional farmhouse techniques are used to make this benchmark cheese at Burnie in Northern Tasmania. Heidi Tilsit has received numerous Australian cheese awards over the years.

Tilsit is a surface ripened cheese that was first made by Dutch settlers in the mid-19th century. While trying to recreate their beloved gouda, the cheese became infected with moulds, yeasts, and bacteria during ripening. Consequently new flavours and aromas evolved and Tilsit was born.

This version involves washing the rind with a ‘secret’ mix of alcohol, herbs and spices. The resulting cheese has a rich, dense texture with a distinct savoury, nutty flavour and creamy mouth feel. An excellent melting cheese.

Please contact one of our friendly sales representatives to enquire about our cheeses.

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