Tilsit cheese

Butylamine occurs naturally in some foods. These include kale (7ppm) pickles cucumbers in aromatic vinegar (0.6 ppm) cucumbers pickled with mustard (5.3 ppm) Tilsiter cheese (3.7ppm) brown bread (1.1 ppm) mulberry leaves fish and seafood. n-Butylamine has been identified as a volatile component of boiled beef. Butylamines have been reported to be a component of animal waste, perhaps from decomposition of manure. 

In surface smear-ripened cheeses, e.g. Munster, Limburger, Tilsit, Trapist, the surface of the cheese is colonized first by yeasts which catabolize lactic acid, causing the pH to increase, and then by Brevibacterium linens, the characteristic micro-organism of the surface smear but which does not grow below pH 5.8, and various other micro-organisms, including Micrococcus, Arthrobacter and coryneform bacteria. 

Aged cheeses Jarlsberg, Emmentaler, Swiss, Gruyere, Tilsiter, Parmesan aged >10 months, grated 100 % Parmesan cheese, sharp Cheddar cheese Sodium and calcium caseinate... 

Cheese (Danish, Blue, Gouda, Tilsiter, goatmilk cheese) NDMA 1-4... 

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