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Tilsiter is a semi-hard cheese produced using raw or pasteurized cow's milk, depending on the variety. Swiss Tilsiter dates back to the 18th century, when Swiss emigrants brought the local art of cheese-making to the East Prussian region of Tilsit (now Sovetsk). Hans Wegmüller and Otto Wartmann produced the first Swiss Tilsiter cheese in Thurgau in 1893. Thanks to them, the cheese continued to evolve until around 1950. In 1999, the cheese received the protected brand name "Tilsiter Switzerland" and on 1 August 2007, its place of origin in Thurgau was renamed Tilsit.
The cheese is produced in different varieties and age profiles. It takes between 30 days and six months to ripen, and has holes measuring 3-10 mm.
Tilsiter is ideal for serving on cheeseboards in portions of 50 g, as well as for breakfast or dessert. It can also be used in hot dishes such as cheese tarts or to enhance a cheese fondue.
Origin: Switzerland (Thurgau)


Tilsiter mild
This full-fat semi-hard cheese is made from pasteurized cow's milk and is produced in eastern Switzerland. The ripening period lasts 30-60 days and results in a delicate, smooth texture. The cheese paste is ivory in colour and dotted with small holes. The rind is reddish brown and displays a spicy aroma. This cheese has a mild, acidic and rich flavour.
Tilsiter red
This is also a full-fat semi-hard cheese, however it is made from raw milk. It is ready for consumption after 70-110 days. This cheese has a mild flavour, which becomes more aromatic and intense with age, and a mild, pure aroma. It has a reddish brown rind and a smooth paste.
Coop Naturaplan organic Rahmtilsiter
This semi-hard cheese with added cream is produced in eastern Switzerland using pasteurized milk. The cheese is enriched with organic cream and labelled with the organic bud. This quality label represents the careful treatment of animals, nature and its commodities. The ripening period takes 30-75 days. During this time, the cheese develops a reddish brown rind and a delicious, smooth paste with a characteristic aroma. This cheese has a mild, harmonious aroma, and a slightly acidic, creamy flavour.


The unique flavour of Tilsiter lends itself to a combination of the following cheeses:
Cheese 1: Appenzeller Surchoix
Cheese 2: Emmentaler Surchoix
Cheese 3: Kaltbach Le Gruyère
Cheese 4: Lucerne cream cheese
Wine: We recommend a semi-dry Riesling for young, mild cheeses, and Huxelrebe or Gewürztraminer for slightly more mature varieties.
Bread: Semi-white bread
Accompaniments: Grapes, apples, walnuts