You are balanced and practical, and a little underrated. People only notice how much they need you when you are not there.
Cheese profile
- MildBold
- SoftFirm
- HomebodyExplorer
- SoloFondue crowd
- ClassicWild
The real cheese facts
- Origin
- Thurgau, 18 family dairies
- Type
- Six varieties by label colour, from light to extra
Source: cheesesfromswitzerland.com, tilsiter.ch · Last checked 28.10.2026
Taste and texture
It depends on the label. The red one is mild and aromatic, the green one mild, the yellow one creamy and the blue one light. Red surchoix and black extra have the most character.
How to eat it
Its makers say Tilsiter fits anywhere, and they have a point: slices on bread, cubes for the apéro or melted on toast.
Did you know?
Tilsiter is named after Tilsit, a town in what used to be East Prussia. Otto Wartmann came back from there with the recipe in 1893, and it was refined in Bissegg in Thurgau. Today 18 family dairies make it.
Tilsiter or Appenzeller?
They are neighbours in Eastern Switzerland and both use label colours for their varieties. Tilsiter came to Thurgau in 1893 and is made by 18 family dairies. Appenzeller is much older, over 700 years, and gets its spicy flavour from a secret herbal brine.
More about Appenzeller® →How to keep it
Wrap it in cheese paper or waxed paper rather than cling film, so it can breathe, and keep it in the vegetable drawer of the fridge. Take it out about half an hour before you eat it.
Questions about Tilsiter
Why is a Swiss cheese called Tilsiter?
The recipe came from Tilsit in former East Prussia. Otto Wartmann brought it to Thurgau in 1893.
What do the label colours mean?
Red is mild and aromatic, red surchoix is a selected version, black is extra, green is mild, yellow is creamy and blue is light.