The Complete Book of Cheese Part 74

Tomelitan Gruyere _Norway_

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

Topf or Topfkase _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_

No. I: Wilts.h.i.+re, 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 Wilts.h.i.+re 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, p.r.i.c.kly Pear _Mexico_