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
Vendome, France

Resembles Camembert and Vendome.

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 Kaese, 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 coarser.

Old Tilsiter is something special in aromatic tang, and attempts to imitate it are made around the world.  One of them, Ovar, 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, Roche, Salers, etc.

Tome de Chevre
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.