Whilst Tilsit is traditionally served at breakfast alongside rye bread in European households, in Australia it is enjoyed as a table cheese at any time of the day.
Frank and Elizabeth Marchand, originally from Switzerland, set up their dairy in the 1980s in Tasmania using locally sourced milk. Regular washing during its 3-month maturation encourages brevibacterium lines to grow on the rind creating a distinctive yeasty, beer-like aroma.
This semi-hard cheese has a supple-textured paste and a rich savoury flavour with hints of butter and distinctive nutty overtone, and excellent melting qualities.