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Cheese from Germany, chiefly Schleswig-Holstein
Cow milk, raw or pasteurised, is soured with a mesophilic starter and set with rennet. In the method of one European patent for Tilsiter the milk is set at about 30–32 °C, the curd is cut to pea size, washed with hot water and warmed to 36–37 °C, filled loosely into moulds so the typical slits form, and brined for about a day. In the traditional process the rind is smeared every 2–3 days with Brevibacterium linens, and the cheese ripens at least five weeks.
| Cow milk, raw or pasteurised | [holst-sd] |
| Mesophilic starter (in the patent's example Streptococcus lactis, S. cremoris, S. lactis subsp. diacetylactis and Leuconostoc mesenteroides subsp. cremoris) | [ep0384553] |
| Liquid rennet (strength 1:15 000) or powdered rennet | [ep0384553] |
| Brine of about 20 °Bé | [ep0384553] |
| Smear of Brevibacterium linens with whey and skimmed milk or brine | [holst-sd] |
| Caraway, the only spice allowed in Holsteiner Tilsiter (optional) | [holst-sd] |
| Starter | mesophilic lactic starter; red smear culture on the rind |
Total time across the recorded steps: 36 days
What changes: Starter and rennet go into the cheese milk and it sets
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk, raw or pasteurised, is soured with a mesophilic starter and set with rennet. In the method of one European patent for Tilsiter the milk is set at about 30–32 °C, the curd is cut to pea size, washed with hot water and warmed to 36–37 °C, filled loosely into moulds so the typical slits form, and brined for about a day. In the traditional process the rind is smeared every 2–3 days with Brevibacterium linens, and the cheese ripens at least five weeks. Made in 6 steps over 36 days. The longest step, smear and ripen, takes at least 35 days (European Commission 2012). Mesophilic lactic starter and Brevibacterium linens smear on the rind during ripening do most of the fermenting.
| Main step | at least 35 daysSet[holst-sd][kasev] | Smear and ripen |
|---|---|---|
| Temperature | 30–32 °CReported[ep0384553] | Add starter and rennet |
| Acidity | pH 5.1–5.3Reported[ep0384553] | Brine |
Its slit openings come from filling the washed curd loosely into moulds, and its aroma from a red smear of Brevibacterium linens applied every few days; Holsteiner Tilsiter may only be spiced with caraway.
May be made from raw milk; standard Tilsiter must be at least 5 weeks old when sold.
Every number is labelled with how it is known. How this atlas is made
The Holsteiner Tilsiter application says the recipe was first described in 1840 by Mrs Westpfahl of Tilsit in East Prussia and reached Schleswig-Holstein around 1900, where it became the most popular cheese.
