Tilsit cheese belongs to the group of rennet cheeses. The production process consists of the production of cheese mass, which arises as a result of cutting the milk with rennet. Currently, cheese making uses both natural, microbiological, and genetically modified rennet.
After several-step production, the cheese is matured. Depending on the method of "aging" and the techniques used in curd cheese processing, we can extract soft and hard cheeses. Each group is appropriately divided into special types - from those with a sweet and delicate flavor,
to exquisite cheeses with a pinch of spiciness.

 

Shelf life:

60 days from the date of production

Archival prices

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