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	Tilsit cheese tiger nuts tilapia tilefish Tilsit cheese Tokay grape; Tokay wine Toll House cookie Tom Collins Definition: [TIHL-ziht] A cheese said to have orginated in Tilsit, East Prussia (now part of Russia and Poland), when Dutch immigrants accidentally created it while attempting to make gouda. Tilsit has a medium-firm texture with irregular eyes or cracks. Commercially produced Tilsit is made from pasteurized milk, ranges from 30 to 50 percent milk fat and has a pale yellow interior surrounded by a dark yellow rind. Its flavor is mild but becomes more pungent with age. A very strong version, called Farmhouse Tilsit, is made from raw milk and is aged for about 5 months, which creates a cheese approaching limburger in aroma. Tilsit is used to flavor foods such as sauces and vegetable dishes. See also cheese. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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