tch cheese. It comes in three qualities: full
cream, 3/4 cream, and half cream. Soft; rich; ready to eat at six
weeks and won't keep past six months. A whole-hearted, whole-milk,
wholesome cheese named after the country rather than a part of it as
most _osts_ are.

Sweet-curd
_U.S.A._

Hard Cheddar, differing in that the milk is set sweet and the curd
cooked firmer and faster, salted and pressed at once. When ripe,
however, it is hardly distinguishable from the usual Cheddar made by
the granular process.

Swiss
_U.S.A._

In 1845 emigrants from Galrus, Switzerland, founded New Galrus,
Wisconsin and, after failing at farming due to cinch bugs gobbling
their crops, they turned to cheesemaking and have been at it ever
since. American Swiss, known long ago as picnic cheese, has been their
standby, and only in recent years these Wisconsin Schweizers have had
competition from Ohio and other states who turn out the typical
cartwheels, which still look like the genuine imported Emmentaler.

Szekely
_Transylvania, Hungary_

Soft; sheep; packed in links of bladders and sometimes smoked. This is
the type of foreign cheese that set the popular style for American
processed links, with wine flavors and everything.

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
_Perigord, 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 rea