The original Tilsiter was made by the Swiss Westphal family of the Emmental valley after they moved to the Prussian city of Tilsit in the mid 1800s. Mini Emmenthaler was the goal but different equipment, ingredients, and ambient cultures resulted in a more pungent invention with smaller holes. Their cheese house can still be found in now, Sovetsk, Russia – but today most Tilsiter comes from Switzerland and Germany where it became quite popular. This funky, raw milk edition is from a small Austrian Co-op in the Bregenz Forest. Eat it like a Prussian – often and with the darkest bread and beer around.