dy 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:

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 Am