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.
Go to www.cheesemaking.com and click on the Monthly Moosletter.
Our supplies come from
New England Cheesemaking Supply
Our supplies come from New England Cheesemaking Supply
Supply Catalog: www.cheesemaking.com
Getting Started in Cheesemaking
note: Although we do carry everything
known for top quality wine, beer, and cheesemaking, this
is not a direct selling web site!
If you need something we might carry or want really good advise,
just call us at 818-884-8586