The original buildings from the cheese plant still exist in Sovetsk, Russia, formerly Tilsit, on the Neman River (also known as the Memel), in the former German province of East Prussia.

[5] Often flavoured with caraway seed and peppercorns, Tilsiter is a complement to hearty brown/rye breads and dark beers.

Tilsit can be eaten cubed in salads, melted in sauces, on potatoes, in flans, or on burgers.

[6] After World War II, when Tilsit and the rest of northern East Prussia became the Soviet Kaliningrad Oblast district, Tilsiter-style cheeses were produced in Switzerland and Germany.

Tilsit cheese is now also made in Austria, Finland, Estonia, Latvia, Lithuania, Poland, Romania, Russia, and Ukraine, and is marketed in the USA.