Tilsiter
Tilsiter, sometimes called Ragnit, is a cow's-milk cheese that was
first made by immigrants from the Netherlands who settled in the
vicinity of Tilsit in East Prussia. It is made also in northern Germany,
where it is especially popular, and in central Europe. It is a
medium-firm, slightly yellow, plastic cheese, similar to Brick cheese,
with some mechanical openings, and in some instances small, round eyes.
It has a mild to medium-sharp piquant flavor, similar to mild Limburger.
Sometimes caraway seed is added to skim-milk Tilsiter.
The cheeses usually are cylindrical and flat, 9 to 10 inches in
diameter, 4 to 5 1/2 inches thick, and weigh about 10 pounds. However,
in some factories, they are made in rectangular loaf shape.
The milk - preferably whole milk, but frequently skim milk - is warmed
in a round, copper kettle to a temperature of 85 to 95 F., the higher
temperature being used for whole milk. Lactic starter is added if the
milk is pasterurized or if it has not developed enough acidity, and
cheese color and rennet are added. About 40 minutes later, when the curd
is firm, it is turned with a scoop, cut until the pieces are about half
an inch in diameter, and cutting and stirring are continued as the curd
is warmed to a temperature of 108 to 115 F. in 30 to 40 minutes and the
curd particles become rather firm and shrink to the size of peas. Then,
after the curd settles, much of the whey is removed, and the curd is
dipped rapidly into perforated wooden or metal forms that rest on a
drain table. The forms of curd, which are covered to keep the curd warm,
are turned every 15 minutes the first hour and less frequently the rest
of the day. The cheese is not pressed.
When sufficiently firm, the cheeses are removed from the forms and
salted. They may be rubbed with dry salt, immersed in brine, or packed
in dry salt in small kegs for 2 or 3 days. Then they are dried and cured
on clean shelves at a temperature of 54 to 59 F. and a relative humidity
of 90 to 92 percent. The shelves are replaced frequently with clean
ones, and the cheeses are washed frequently with salty water, wiped
practically dry, and turned. They gradually become covered with a yellow
smear that changes to a reddish color; the smear is washed off
occasionally. The cheese is fully cured in 5 to 6 months but somoetimes
is marketed in 2 or 3 months. It is wrapped in parchment or tinfoil and
packed in octagonal boxes, 10 to 12 cheeses in a box. About 6 pounds of
skim-milk cheese and as much as 10 pounds of whole-milk cheese is
obtained per 100 pounds of milk.
Analysis: Moisture, from 46 to 56 percent; fat, from 7.2 to 26.8
percent (depending on the fat content of the milk from which the cheese
is made.)
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