Tilsit orginated in the town of Tilsit, East Prussia. The story goes that Dutch settlers were homesick for the Gouda of their homeland. So they tried to make some using the same techniques used in Gouda production. But due to local conditions, ingredients, and storage limitations (damp cold basements) the cheese came out quite different.

There are many Tilsit varieties. And maturity will cause the cheese to vary also in pungency. A young Tilsit can be rather mild, but more mature versions will be much more pungent and "stinky".

The farmhouse version has more pungency, while the German version is harder.

Tilsit no longer exists as a town and is now called "Sovetsk" in the Kaliningrad area of Russia, but Tilsit cheese is still made there.

Flavor - Varies. Buttery, tangy flavor varying from mild to pungent.

Appearance - Medium-firm texture with irregular eyes or cracks. Brownish orange washed rind.