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.
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.
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