erican, 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.

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 mont