The Complete Book of Cheese, page 210 by Robert Carlton Brown
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coarser.
Old Tilsiter is something special in aromatic tang, and attempts to imitate it are made around the world. One of them, Ovár, 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, Rôche, Salers, etc.
Tome de Chèvre 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.
Tomelitan Gruyère Norway
Imitation of French Gruyère in 2-1/2 ounce packages.
Topf or Topfkäse 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