T - U - V


T

Taffel, Table, Taffelost
Denmark

A Danish brand name for an ordinary slicing cheese.

Tafi
Argentina

Made in the rich province of Tucuman.

Taiviers, les Petits Fromages de
Périgord, France

Very small and tasty goat cheese.

Taleggio
Lombardy, Italy

Soft, whole-milk, Stracchino type.

Tallance
France

Goat.

Tamie
France

Port-Salut made by Trappist monks at Savoy from their method that is more or less a trade secret. Tome de Beaumont is an imitation produced not far away.

Tanzenberger
Carinthia, Austria

Limburger type.

Tao-foo or Tofu
China, Japan, the Orient

Soybean curd or cheese made from the "milk" of soybeans. The beans are ground and steeped, made into a paste that's boiled so the starch dissolves with the casein. After being strained off, the "milk" is coagulated with a solution of gypsum. This is then handled in the same way as animal milk in making ordinary cow-milk cheeses. After being salted and pressed in molds it is ready to be warmed up and added to soups and cooked dishes, as well as being eaten as is.

Teleme
Rumania

Similar to Brinza and sometimes called Branza de Bralia. Made of sheep's milk and rapidly ripened, so it is ready to eat in ten days.

Terzolo
Italy

Term used to designate Parmesan-type cheese made in winter.

Tête à Tête, Tête de Maure, Moor's Head
France

Round in shape. French name for Dutch Edam.

Tête 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.

Tête 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 meWas the tempting cheese of Fyvie.O wae be to the tempting cheese,The tempting cheese of Fyvie,Gat me forsake my ain gude manAnd 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
Vendôme, France

Resembles Camembert and Vendôme.

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 

Tilsit, or Tilsiter Käse, 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, Ovár, 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, Rôche, Salers, etc.

Tome de Chèvre
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 Gruyère
Norway

Imitation of French Gruyère in 2½ ounce packages.

Topf or Topfkäse
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 chèvre
Dauphiné, France

Goat cheese.

Trappe, la, or Oka
Canada

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

Trappist 

Trappist
Yugoslavia

Trappist Port-Salut imitation.

Trauben (Grape)
Switzerland

Swiss or Gruyère aged in Swiss Neuchâtel 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'Evêque type of superior quality.

Troyes, Fromage de see Barberey and Ervy.

Truckles
England

No. I: Wiltshire, 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 Wiltshire kids went from door to door singing for a handout:

Pray, dame, something,An apple or a dumpling,Or a piece of Truckle cheeseOf 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, Prickly Pear
Mexico

Not an animal milk cheese, but a vegetable one, made by boiling and straining the pulp of the cactuslike prickly pear fruit to cheeselike consistency. It is chocolate-color and sharp, piquantly pleasant when hard and dry. It is sometimes enriched with nuts, spices and/or flowers. It will keep for a very long time and has been a dessert or confection in Mexico for centuries.

Tuscano
Italy

Semihard; cream color; a sort of Tuscany Parmesan.

Twdr Sir
Serbia

Semisoft sheep skim-milk cheese with small holes and a sharp taste. Pressed in forms two by ten to twelve inches in diameter. Similar to Brick or Limburger.

Twin Cheese
U.S.A.

Outstanding American Cheddar marketed by Joannes Brothers, Green Bay, Wisconsin.

Tworog
Russia

Semihard sour milk farm (not factory) made. It is used in the cheese bread called Notruschki.

Tybo
Denmark

Made in Copenhagen from pasteurized skim milk.

Tyrol Sour
German

A typical Tyrolean hand cheese.

Tzgone
Dalmatia

The opposite number of Tzigen, just below.

Tzigenkäse
Austria

Semisoft; skimmed sheep, goat or cow milk. White; sharp and salty; originated in Dalmatia.


U

Urda
Rumania

Creamy; sweet; mild.

Uri
Switzerland

Hard; brittle; white; tangy. Made in the Canton of Uri. Eight by eight to twelve inches, weight twenty to forty pounds.

Urseren
Switzerland

Mild flavored. Cooked curd.

Urt, Fromage d'

Soft Port-Salut type of the Basque country.


V

Vacherin
France and Switzerland

I. Vacherin à la Main. Savoy, France. Firm, leathery rind, soft interior like Brie or Camembert; round, five to six by twelve inches in diameter. Made in summer to eat in winter. When fully ripe it is almost a cold version of the great dish called Fondue. Inside the hard-rind container is a velvety, spicy, aromatic cream, more runny than Brie, so it can be eaten with a spoon, dunked in, or spread on bread. The local name is Tome de Montague.

II. Vacherin Fondu, or Spiced Fondu. Switzerland. Although called Fondu from being melted, the No. I Vacherin comes much closer to our conception of the dish Fondue, which we spell with an "e."

Vacherin No. II might be called a re-cooked and spiced Emmentaler, for the original cheese is made, and ripened about the same as the Swiss classic and is afterward melted, spiced and reformed into Vacherin.

Val-d'Andorre, Fromage du
Andorra, France

Sheep milk.

Valdeblore, le
Nice, France

Hard, dried, small Alpine goat cheese.

Valençay, or Fromage de Valençay
Touraine, France

Soft; cream; goat milk; similar to Saint-Maure. In season from May to December. This was a favorite with Francis I.

Valio
Finland

One-ounce wedges, six to a box, labeled pasteurized process Swiss cheese, made by the Cooperative Butter Export Association, Helsinki, Finland, to sell to North Americans to help them forget what real cheese is.

Valsic
Albania

Crumbly and sharp.

Varalpenland
Germany

Alpine. Piquant, strong in flavor and smell.

Varennes, Fromage de
France

Soft, fine, strong variety from Upper Burgundy.

Västerbottenost
West Bothnia

Slow-maturing. One to one-and-a-half years in ripening to a pungent, almost bitter taste.

Västgötaost
West Gothland, Sweden

Semihard; sweet and nutty. Takes a half year to mature. Weight twenty to thirty pounds.

Vendôme, Fromage de
France

Hard; sheep; round and flat; like la Cendrée in being ripened under ashes. There is also a soft Vendôme sold mostly in Paris.

Veneto, Venezza
Italy

Parmesan type, similar to Asiago. Usually sharp.

Vic-en-Bigorre
France

Winter cheese of Béarn in season October to May.

Victoria
England

The brand name of a cream cheese made in Guilford.

Ville Saint-Jacques
France

Ile-de-France winter specialty in season from November to May.

Villiers
France

Soft, one-pound squares made in Haute-Marne.

Viry-vory, or Vary
France

Fresh cream cheese.

Viterbo
Italy

Sheep milk usually curdled with wild artichoke, Cynara Scolymus. Strong grating and seasoning type of the Parmesan-Romano-Pecorino family.

Vize
Greece

Ewe's milk; suitable for grating.

Void
Meuse, France

Soft associate of Pont l'Evêque and Limburger.

Volvet Kaas
Holland

The name means "full cream" cheese and that—according to law—has 45% fat in the dry product (See Gras.)

Vorarlberg Sour-milk
Greasy

Hard; greasy; semicircular form of different sizes, with extra-strong flavor and odor. The name indicates that it is made of sour milk.

Vory, le
France

Fresh cream variety like Neufchâtel and Petit Suisse.

Comments

Popular Posts