*Expiration Date Always Fresh
*Brand Holtseer
*Product Cheese
*Regional Cuisine/Region German

Named after a town in East Prussia, Tilsit was invented by homesick Dutch immigrants trying to recreate Gouda. Though they were unable to replicate their beloved cheese due to several factors, they ended up inventing a brand-new cheese, called Tilsit.
Tilsit is made from partially skimmed pasteurized cow's milk and is semi-firm with a springy texture, dotted with irregularly spaced tiny holes. It was traditionally made in large wheels, but is now made in loaf form, making it easier to slice (the way it is generally eaten). The rind is washed and brushed regularly for the first two months of aging to form an outer crust that keeps its supple, smooth interior from drying out. Tilsit has a mildly pungent aroma and a tangy taste that is delicate and fruity with spicy undertones.This German favorite is excellent on sandwiches, cold or grilled. It is also great on chicken or burgers, and also can be enjoyed melted over potatoes.
Vacuum Sealed is similar like canning, keeping the product fresh up to 30 days
Smoke cured meats -wurst seafood and cheeses - either by smoking, air-drying or salting - provided a handy solution which allowed people to eat the meat over a longer period of time. Before modern refrigeration, this was vital! The reduced water content of the meat and the preservation powers of the salt discouraged the growth of microbes and bacteria. So meat lasted longer, was safe to eat and as an extra bonus, it was tasty too. In order to extend the shelf life of any cooked meat or wurst ,in vacuum sealed bags can be stored for at least 15 days at room temperature
Notice to Every buyer!!! By request only !!! on the time of purchase, we COULD ship in a different way, if you do not submit, I will not accept any returns Thank you