Royalp Tilsit cheese originated in Emmental valley, Switzerland. It is said that the cheese was a by-product that was accidentally obtained by Prussian-Swiss settlers while making Gouda cheese during 19th century.
Royalp Tilsit or Tilsit is made from pasteurized cow milk and has a light yellow colored interior. Very strong version of this cheese is called Farmhouse Tilsit. It is aged for about 5 months which makes the cheese even more aromatic! Another version of original Tilsit which was made on Heidi farms in Tasmania, Australia and hence it is called as 'Heidi Tilsit'.
Though the cheese was called as Royalp Tilsit or Tilsiter in Switzerland during olden days, it is now simply referred to as Tilsiter or just Tilsit. Outside of Switzerland it is known by different names depending upon where it is produced. It is called as Havarti Tilsit in Denmark, and Tilsiter or Tollenser in Germany!
Other cheeses from Switzerland: