One of them, Ovar, 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, 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.
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