The Complete Book of Cheese, page 208 by Robert Carlton Brown
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Soft; sheep; packed in links of bladders and sometimes smoked. This is the type of foreign cheese that set the popular style for American processed links, with wine flavors and everything.
T
Taffel, Table, Taffelost Denmark
A Danish brand name for an ordinary slicing cheese.
Tafi Argentina
Made in the rich province of Tucuman.
Taiviers, les Petits Fromages de Périgord, France
Very small and tasty goat cheese.
Taleggio Lombardy, Italy
Soft, whole-milk, Stracchino type.
Tallance France
Goat.
Tamie France
Port-Salut made by Trappist monks at Savoy from their method that is more or less a trade secret. Tome de Beaumont is an imitation produced not far away.
Tanzenberger Carinthia, Austria
Limburger type.
Tao-foo or Tofu China, Japan, 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.
Tête à Tête, Tête de Maure, Moor's Head France
Round in shape. French name for Dutch Edam.
Tête 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.
Tête de Mort see < previous next >