Updated 6-27-16                             http://www.cheesemaking.com/resources/moosletter.html                                                                                      http://www.homebeerwinecheese.com/sfw.111newjimrecipeofthemon.jpg

http://www.homebeerwinecheese.com/sfw.425tilsitfeb.jpgTilsit

Here's an interesting project for a cold, winter day (or even a warm, sunny day if you live south of the Equator) -  a mild, buttery, natural rind cheese with a relatively short aging time.  Sounds good?!

There are many variations of this cheese because, although it originated in East Prussia, it traveled all around northeastern Europe to Switzerland, Denmark, Poland, Germany and Holland.  (Tilsit is a cheese with a well-worn passport!)

In Jim's recipe, the rind is both washed and smeared in B. linens, giving it a reddish-orange surface.  It's not a beginner cheese, but it you've made a few cheeses and you're ready to move up a level, this might just be your whey.

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