CODEX STAN 270-1968: Standard for Tilsiter
1. SCOPE
This Standard applies to Tilsiter intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
2. DESCRIPTION
Tilsiter is a ripened firm/semi-hard cheese in conformity with the General Standard for Cheese (CODEX STAN 283-1978). The body has a near white or ivory through to light yellow or yellow colour and a firm-textured (when pressed by thumb) texture suitable for cutting, with irregularly shaped, shiny and evenly distributed gas holes. The cheese is manufactured and sold with or without1 a well-dried smear-developed rind, which may be coated.
For Tilsiter ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 3 weeks at 10–16 °C depending on the extent of maturity required. Alternative ripening conditions (including the addition of ripening enhancing enzymes) may be used, provided the cheese exhibits similar physical, biochemical and sensory properties as those achieved by the previously stated ripening procedure. Tilsiter intended for further processing need not exhibit the same degree of ripening when justified through technical and/or trade needs.
