Never mind. Wikipedia says they are the same...
http://en.wikipedia.org/wiki/Tilsit_cheeseAnd here is the recipe from Danlac...
Process guidelines for Tilsiter (blocks/loafs of approx. 2.5 kg)
Raw material raw milk Standardization to 2.9 – 3.5 % fat depending on the protein content
Heating 72 – 75 C (161 – 167 F) for 16 – 30 sec. or 145 for 30 minutes
Cooling to renneting temperature: 30 – 32 C (86 – 90 F).
Inoculation Choozit Alp D LYO 100 DCU + PLA LYO 2 D Addition of CaCl2 approx. 20 gr. / 100 Lt.
Preripening to pH 6.50 Renneting 2 – 3 gr. pure calf rennet powder (Renco) or RenNet 1 gr/100 Ltr
Coagulation setting time: 15 – 18 min Coagulation time : 30 – 40 min.
Cutting curd grain diameter: green pea to hazelnut size (approx. 0.5 – 1 cm3)
Setting 5 – 10 min. Stirring 20 – 30 min.
Separating draw of whey, 30 – 40 % Stirring 10 –15 min.
Scalding (cooking) addition of water: 15 % +_ 3 % of hot water (temp. depending on amount of vat.
Scalding : to 38 C (100 F) , within 15 – 25 min.
Final stirring 40 – 50 min. (addition of 100 – 200 gr. of NaCl. / 100 Lt. cheese milk if dry salting is desired).
Filling into forms (hoops) Pressing depending on equipment, e.g. 15 min. 0.3 – 0.6 bar (1 bar atmospheric pressure)
Room temp. 25 C, frequently is not pressed but just turned, thus pH of the cheese must be 5.3 +-0.15 before brine bath and 5.505 +- 0.1 after brine bath)
Brining pH before brine bath : 5.2 +- 0.1 21 +- 21 ?Beume, 15 +- 3 C (59 F), pH 5,05 +- 0.1 (can be more acid than the cheese) concentrated
salt solution salting time : 24 – 54 h. depending on weight pH after brine bath : 5.10 – 5.15
Smearing dipping or spraying red smear solution (liquid culture in 5 volumes of 3 % NaCl solution), during initial ripening smearing must
be repeated twice.
Get spec sheet of PLA Ripening The first two weeks at 15 +- 3 C, 95 – 100 % RH (relative humidity)
Cheese must be treated with red smear twice a week until a nice closed but not too thick layer of redsmear has developed. (B. linens)
The next two – 6 weeks at 12 – 14 C, 85 – 90 % RH.
Packaging After washing and drying Storage at 6 C Mild type > 5 weeks Medium > 3 month Sharp > 6 month
Ingredient Suggestion:
Pure Calf Rennet Powder (100 gr.)
CHOOZIT™ Alp D LYO 100 DCU
PLA LYO 10 D - Aroma development culture for cheese