Tilsiter 45% fat i.Tr.

Availability and types of Tilsiter 45% fat in dry matter

Tilsiter 45% fat in dry matter is a semi-firm table cheese with small to medium eyes and a mildly savory, sometimes slightly piquant flavor. The designation “45% fat in dry matter (in d.m.)” means: if all the water were removed from the cheese, 45% of the remaining mass would be fat. Practically for you this means: it is neither very low-fat nor particularly high-fat, but sits in the medium range and is well suited for bread, cooking and gratinating.

Origin:
Tilsiter originates in the 19th century. It was developed by settlers in the town of Tilsit (today Sowetsk, Kaliningrad region). Later the production method was continued and adapted in the Switzerland and in Germany. Therefore there are today different “schools” and qualities of Tilsiter. In Switzerland “Swiss Tilsiter” is a well-known variety, while in Germany Tilsiter is produced in several federal states in dairies. Despite the same basic idea, the taste can vary slightly depending on region, milk source and ripening.

Commercial availability:
Tilsiter 45% fat in dry matter can be found in many supermarkets, discount stores and delicatessens. Usually it appears:

Seasonally, Tilsiter is available year-round. In regions with a strong cheese tradition (e.g. Alpine area) there can be seasonal special batches whose flavor varies slightly depending on the cows' feed (spring, summer, hay).

Tilsiter 45% fat in dry matter is a semi-firm table cheese with cultural-historical significance and a clearly defined technological derivation. The addition “45% fat in d.m.” refers to the fat content in the dry matter, a standardized parameter of cheese technology that describes the concentration of milk fat relative to the water-free portion of the cheese. Tilsiter is characterized by an elastic, finely sliceable texture, irregular eye formation (grit- to cherry-stone size) and an edible rind, generally pale yellow to orange, shaped by specific surface microflora. Sensorily it is aromatic, slightly piquant to savory with milky-acid notes, depending on ripeness.

Production and technological process steps
Production of Tilsiter 45% fat in d.m. begins with pasteurized or thermized cow's milk. After standardizing the protein-fat ratio, defined starter cultures are added (mainly mesophilic lactic acid bacteria such as Lactococcus lactis and Leuconostoc species) which ferment lactose to lactic acid. Coagulation is induced by rennet or microbial chymosin preparations, causing casein micelles to aggregate into a gel. After cutting the curd into medium-sized grains it is stirred at controlled temperatures (typically 30–34 °C) to promote whey expulsion. Subsequent molding and pressing determine the final paste structure and porosity. After the brine bath (NaCl concentration approx. 18–22%) the rind stabilizes and ion exchange with calcium influences the strength of the protein network.

Ripening takes place over 4–12 weeks, often in climate-controlled ripening rooms with 90–95% relative humidity and temperatures between 10 and 15 °C. Surface smear cultures (e.g. Brevibacterium linens, Corynebacterium spp.) are maintained, which through enzymatic activities (proteases, lipases, dehydrogenases) contribute to typical aroma profiles. The pH increases at the rind due to deamination processes, steering proteolysis from the edge towards the center. The resulting biochemistry produces free amino acids, short-chain fatty acids and volatile compounds that define the characteristic aroma.