The Complete Book of Cheese eBook

This eBook from the Gutenberg Project consists of approximately 255 pages of information about The Complete Book of Cheese.

The Complete Book of Cheese eBook

This eBook from the Gutenberg Project consists of approximately 255 pages of information about The Complete Book of Cheese.

Swiss
U.S.A.

In 1845 emigrants from Galrus, Switzerland, founded New Galrus, Wisconsin and, after failing at farming due to cinch bugs gobbling their crops, they turned to cheesemaking and have been at it ever since.  American Swiss, known long ago as picnic cheese, has been their standby, and only in recent years these Wisconsin Schweizers have had competition from Ohio and other states who turn out the typical cartwheels, which still look like the genuine imported Emmentaler.

Szekely
Transylvania, Hungary

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
Perigord, 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.

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: 

Copyrights
Project Gutenberg
The Complete Book of Cheese from Project Gutenberg. Public domain.