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.
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.