The Complete Book of Cheese

by Bob Brown

Hard; sheep or goat; blue-veined; sharp; tangy; from Tigne Valley in Savoy. Similar to Gex, Sassenage and Septmoncel.

Tijuana
Mexico

Hard; sharp; biting; named from the border race-track town.

Tillamook see [Chapter 4].

Tilsit, or Tilsiter Käse, also called Ragnit
Germany

This classical variety of East Prussia is similar to American Brick. Made of whole milk, with many small holes that give it an open texture, as in Port-Salut, which it also resembles, although it is stronger and coarser.

Old Tilsiter is something special in aromatic tang, and attempts to imitate it are made around the world. One of them, Ovár, 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.