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.
Tête à Tête, Tête de Maure, Moor's Head
France
Round in shape. French name for Dutch Edam.
Tête de Moine, Monk's Head
France