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, Prickly Pear
Mexico

Not an animal milk cheese, but a vegetable one, made by boiling and straining the pulp of the cactuslike prickly pear fruit to cheeselike consistency.  It is chocolate-color and sharp, piquantly pleasant when hard and dry.  It is sometimes enriched with nuts, spices and/or flowers.  It will keep for a very long time and has been a dessert or confection in Mexico for centuries.

Tuscano
Italy

Semihard; cream color; a sort of Tuscany Parmesan.

Twdr Sir
Serbia

Semisoft sheep skim-milk cheese with small holes and a sharp taste. 
Pressed in forms two by ten to twelve inches in diameter.  Similar to
Brick or Limburger.

Twin Cheese
U.S.A.

Outstanding American Cheddar marketed by Joannes Brothers, Green Bay,
Wisconsin.

Tworog
Russia

Semihard sour milk farm (not factory) made.  It is used in the cheese bread called Notruschki.

Tybo
Denmark

Made in Copenhagen from pasteurized skim milk.

Tyrol Sour
German

A typical Tyrolean hand cheese.

Tzgone
Dalmatia

The opposite number of Tzigen, just below.

Tzigenkaese
Austria

Semisoft; skimmed sheep, goat or cow milk.  White; sharp and salty; originated in Dalmatia.

U

Urda
Rumania

Creamy; sweet; mild.

Uri
Switzerland

Hard; brittle; white; tangy.  Made in the Canton of Uri.  Eight by eight to twelve inches, weight twenty to forty pounds.

Urseren
Switzerland

Mild flavored.  Cooked curd.

Urt, Fromage d’

Soft Port-Salut type of the Basque country.

V

Vacherin
France and Switzerland

I. Vacherin a la Main.  Savoy, France.  Firm, leathery rind, soft interior like Brie or Camembert; round, five to six by twelve inches in diameter.  Made in summer to eat in winter.  When fully ripe it is almost a cold version of the great dish called Fondue.  Inside the hard-rind container is a velvety, spicy, aromatic cream, more runny than Brie, so it can be eaten with a spoon, dunked in, or spread on bread.  The local name is Tome de Montague.