Tomelitan Gruyere
Norway

Imitation of French Gruyere in 2-1/2 ounce packages.

Topf or Topfkaese
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
Greece

Similar to Feta.

Tournette
France

Small goat cheese.

Tourne de chevre
Dauphine, France

Goat cheese.

Trappe, la, or Oka
Canada

Truly fine Port-Salut named for the Trappist order and its Canadian monastery.

Trappist see Chapter 3.

Trappist
Yugoslavia

Trappist Port-Salut imitation.

Trauben (Grape)
Switzerland

Swiss or Gruyere aged in Swiss Neuchatel wine and so named for the grape.

Travnik, Travnicki
Albania, Russia, Yugoslavia

Soft, sheep whole milk with a little goat sometimes and occasionally skim milk.  More than a century of success in Europe, Turkey and adjacent lands where it is also known as Arnauten, Arnautski Sir and Vlasic.

When fresh it is almost white and has a mild, pleasing taste.  It ripens to a stronger flavor in from two weeks to several months, and is not so good if holes should develop in it.  The pure sheep-milk type when aged is characteristically oily and sharp.

Traz os Montes
Portugal

Soft; sheep; oily; rich; sapid.  For city turophiles nostalgically named “From the Mountains.”  All sheep cheese is oily, some of it a bit muttony, but none of it at all tallowy.

Trecce
Italy

Small, braided cheese, eaten fresh.

Triple Aurore
France

Normandy cheese in season all the year around.

Troo
France

Made and consumed in Touraine from May to January.

Trouville
France

Soft, fresh, whole milk.  Pont l’Eveque type of superior quality.

Troyes, Fromage de see Barberey and Ervy.

Truckles
England