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Tomelitan Gruyere _Norway_
Imitation of French Gruyere in 2-1/2 ounce packages.
Topf or Topfkase _Germany_
A cooked cheese to which Pennsylvania pot is similar. Sour skim milk cheese, eaten fresh and sold in packages of one ounce. When cured it is flaky.
Toscano, or Pecorino Toscano _Tuscany, Italy_
Sheep's milk cheese like Romano but softer, and therefore used as a table cheese.
Toscanello _Tuscany, Italy_
A smaller edition of Toscano.
Touareg _Berber, Africa_
Skim milk often curdled with Korourou leaves. The soft curd is then dipped out onto mats like pancake batter and sun dried for ten days or placed by a fire for six, with frequent turning. Very hard and dry and never salted. Made from Lake Tchad to the Barbary States by Berber tribes.
Tour Eiffel _Berry, France_
Besides naming this Berry cheese, Tour Eiffel serves as a picturesque label and trademark for a brand of Camembert.
Touloumisio _Greece_
Similar to Feta.
Tournette _France_
Small goat cheese.
Tourne de chevre _Dauphine, France_
Goat cheese.
Trappe, la, or Oka _Canada_
Truly fine Port-Salut named for the Trappist order and its Canadian monastery.
Trappist _see_ Chapter 3.
Trappist _Yugoslavia_
Trappist Port-Salut imitation.
Trauben (Grape) _Switzerland_
Swiss or Gruyere aged in Swiss Neuchatel wine and so named for the grape.
Travnik, Travnicki _Albania, Russia, Yugoslavia_
Soft, sheep whole milk with a little goat sometimes and occasionally skim milk. More than a century of success in Europe, Turkey and adjacent lands where it is also known as Arnauten, Arnautski Sir and Vlasic.
When fresh it is almost white and has a mild, pleasing taste. It ripens to a stronger flavor in from two weeks to several months, and is not so good if holes should develop in it. The pure sheep-milk type when aged is characteristically oily and sharp.
Traz os Montes _Portugal_
Soft; sheep; oily; rich; sapid. For city turophiles nostalgically named "From the Mountains." All sheep cheese is oily, some of it a bit muttony, but none of it at all tallowy.
Trecce _Italy_
Small, braided cheese, eaten fresh.
Triple Aurore _France_
Normandy cheese in season all the year around.
Troo _France_
Made and consumed in Touraine from May to January.
Trouville _France_
Soft, fresh, whole milk. Pont l'Eveque type of superior quality.
Troyes, Fromage de _see_ Barberey and Ervy.
Truckles _England_
No. I: Wiltshire, England. Skimmed milk; blue-veined variety like Blue Vinny. The quaint word is the same as used in truckle or trundle bed.
On Shrove Monday Wiltshire kids went from door to door singing for a handout:
Pray, dame, something, An apple or a dumpling, Or a piece of Truckle cheese Of your own making.
No. II: Local name in the West of England for a full cream Cheddar put up in loaves.
Tschil _Armenia_
Also known as Leaf, Telpanir and Zwirn. Skim milk of either sheep or cows. Made into cakes and packed in skins in a land where wine is drunk from skin canteens, often with Tschil.
Tuile de Flandre _France_
A type of Marolles.
Tullum Penney _Turkey_
Salty from being soaked in brine.
Tuna, p.r.i.c.kly Pear _Mexico_
