The Complete Book of Cheese Part 73

Limburger type.

Tao-foo or Tofu _China, j.a.pan, the Orient_

Soybean curd or cheese made from the "milk" of soybeans. The beans are ground and steeped, made into a paste that's boiled so the starch dissolves with the casein. After being strained off, the "milk" is coagulated with a solution of gypsum. This is then handled in the same way as animal milk in making ordinary cow-milk cheeses. After being salted and pressed in molds it is ready to be warmed up and added to soups and cooked dishes, as well as being eaten as is.

Teleme _Rumania_

Similar to Brinza and sometimes called Branza de Bralia. Made of sheep's milk and rapidly ripened, so it is ready to eat in ten days.

Terzolo _Italy_

Term used to designate Parmesan-type cheese made in winter.

Tete a Tete, Tete de Maure, Moor's Head _France_

Round in shape. French name for Dutch Edam.

Tete de Moine, Monk's Head _France_

A soft "head" weighing ten to twenty pounds. Creamy, tasty, summer Swiss, imitated in Jura, France, and also called Bellelay.

Tete de Mort _see_ Fromage Gras for this death's head.

"The Tempting cheese of Fyvie"

_Scotland_

Something on the order of Eve's apple, according to the Scottish rhyme that exposes it:

The first love token ye gae me Was the tempting cheese of Fyvie.

O wae be to the tempting cheese, The tempting cheese of Fyvie, Gat me forsake my ain gude man And follow a fottman laddie.

Texel

Sheep's milk cheese of three or four pounds made on the island of Texel, off the coast of the Netherlands.

Thenay _Vendome, France_

Resembles Camembert and Vendome.

Thion _Switzerland_

A fine Emmentaler.

Three Counties _Ireland_

An undistinguished Cheddar named for the three counties that make most of the Irish cheese.

Thuringia Caraway _Germany_

A hand cheese spiked with caraway.

Thyme _Syria_

Soft and mellow, with the contrasting pungence of thyme. Two other herbal cheeses are flavored with thyme--both French: Fromage Fort II, Hazebrook II.

Tibet _Tibet_

The small, hard, grating cheeses named after the country Tibet, are of sheep's milk, in cubes about two inches on all sides, with holes to string them through the middle, fifty to a hundred on each string.

They suggest Chinese strings of cash and doubtless served as currency, in the same way as Chinese cheese money. (_See under_ Money.)

Tignard _Savoy, France_

Hard; sheep or goat; blue-veined; sharp; tangy; from Tigne Valley in Savoy. Similar to Gex, Sa.s.senage and Septmoncel.

Tijuana _Mexico_

Hard; sharp; biting; named from the border race-track town.

Tillamook _see_ Chapter 4.

Tilsit, or Tilsiter Kase, also called Ragnit _Germany_

This cla.s.sical variety of East Prussia is similar to American Brick.

Made of whole milk, with many small holes that give it an open texture, as in Port-Salut, which it also resembles, although it is stronger and coa.r.s.er.

Old Tilsiter is something special in aromatic tang, and attempts to imitate it are made around the world. One of them, Ovar, is such a good copy it is called Hungarian Tilsit. There are American, Danish, and Canadian--even Swiss--imitations.

The genuine Tilsit has been well described as "forthright in flavor; a good snack cheese, but not suitable for elegant post-prandial dallying."

Tilziski _Yugoslavia_

A Montenegrin imitation Tilsiter.

Tome de Beaumont _France_

Whole cow's milk.

Tome, la _Auvergne, France_

Also called Fourme, Cantal, or Fromage de Cantal. A kind of Cheddar that comes from Ambert, Aubrac, Aurillac, Grand-Murol, Roche, Salers, etc.

Tome de Chevre _Savoy, France_

Soft goat cheese.

Tome de Savoie _France_

Soft paste; goat or cow. Others in the same category are: Tome des Beagues, Tome au Fenouil, Tome Doudane.