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em> 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 Vendôme, France
Resembles Camembert and Vendôme.
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, Sassenage and Septmoncel.
Tijuana Mexico
Hard; sharp; biting; named from the border race-track town.
Tillamook see Chapter 4.
Tilsit, or Tilsiter Käse, also called Ragnit Germany
This classical 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