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Brown, Robert Carlton, 1886-1959

"The Complete Book of Cheese"


Trouville
_France_
Soft, fresh, whole milk. Pont l'Eveque 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 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, 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.


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