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This is my Tilsits that was made around 2 months back. I like the taste when they are around this age, not too strong with a little subtle aroma. They get one last washing before being consumed or vac seal.
They are stinky with slightly slippery (when wet) surface but all that washed away, leaving supple, clean rind with elastic softish texture.

Those are some nice cheeses, AC4U. I am currently crossing my fingers hoping the crack in my Tilsit doesn't get any worse.

Are you aging it inside a box?

Really nice, Ann! AC4U.

Quote from: AnnDee on January 19, 2017, 08:49:58 AM
Are you aging it inside a box?

Yes, but it was wetter than my small one and I thought that was bad, so I air dried it and accidentally left the window open which allowed my room to drop to 10% humidity! That's why it cracked  I know better now; should have just left it to do its thing.

Quote from: DoctorCheese on January 19, 2017, 04:59:47 PM

Quote from: AnnDee on January 19, 2017, 08:49:58 AM
Are you aging it inside a box?

Yes, but it was wetter than my small one and I thought that was bad, so I air dried it and accidentally left the window open which allowed my room to drop to 10% humidity! That's why it cracked  I know better now; should have just left it to do its thing.

Yes, but this is good news, in that you do have a clear cause for the crack - nothing more frustrating than having a problem and not having any idea why it happened!

They are beautyful!! AC4U

Thank you all for the cheeses ❤️☺️

Quote from: DoctorCheese on January 19, 2017, 04:59:47 PM

Quote from: AnnDee on January 19, 2017, 08:49:58 AM
Are you aging it inside a box?

Yes, but it was wetter than my small one and I thought that was bad, so I air dried it and accidentally left the window open which allowed my room to drop to 10% humidity! That's why it cracked  I know better now; should have just left it to do its thing.

My cheesemaking has gone through learning curves (and twists and turns) and being in this forum has helped me a great deal 

I accidentally said, AC4U, but didn't give you a cheese  Now you have 60 though, congrats.

I actually got to try a Tilsiter in Austria this summer- simple, basic one from the grocery store. It was much stronger than I expected, if not in the realm of Limburgers and such. Quite good on walnut bread, but not my favorite by itself unfortunately; haven't gotten fully used to enjoying that flavor.

Beautiful job Ann!  AC4U!!

Nice job AnnDee.  Have on on me!   

I sure would like to see the inner beauty of your cheese. Tilsit is one of my favorites to make and eat.

Here's a cheese to encourage you to show us more.

-Boofer-

Quote from: Stinky on February 16, 2017, 05:55:19 PM
I actually got to try a Tilsiter in Austria this summer- simple, basic one from the grocery store. It was much stronger than I expected, if not in the realm of Limburgers and such. Quite good on walnut bread, but not my favorite by itself unfortunately; haven't gotten fully used to enjoying that flavor.

I am not a big fan of stinky cheese myself, but I like this one when it is not too strong hence the washing at the end (I tried without washing it and I did not like it very much  ). I don't know how the proper Tilsiter suppose to taste because I have never tasted it before I started making my own 

Thank you Al, Duntov and Boofer for the cheeses. 

Quote from: Boofer on February 17, 2017, 01:36:58 AM
I sure would like to see the inner beauty of your cheese. Tilsit is one of my favorites to make and eat.

Here's a cheese to encourage you to show us more.

Well, I can't say no to this because I made it inspired by your posts on the same cheese. Sorry for sloppy pics, I am in a rush for a lunch date with my children