From creamy Triple Crème to tangy Tulum, these cheeses are sure to satisfy any cheese lover’s cravings. Get ready to tantalize your taste buds with these amazing cheeses that start with the letter T!
1. Taleggio
Taleggio is a semi-soft, washed-rind cheese that comes from the Lombardy region of Italy. It has a pale yellow interior with a creamy, buttery texture and a mild, tangy flavor. The cheese is made from cow’s milk and is aged for about 6-10 weeks, during which time it is washed with brine to develop its distinctive orange rind. Taleggio is often used in cooking, particularly in risotto and pasta dishes, and can also be enjoyed on its own or with crusty bread.
2. Tête de Moine
Tête de Moine is a semi-hard cheese that comes from the Swiss Jura region. The name means “monk’s head” in French, and the cheese is so named because it was traditionally made and consumed by monks. Tête de Moine has a pale yellow interior with a slightly nutty, fruity flavor, and a texture that is slightly crumbly but also creamy. It is usually served in thin shavings, which are created by using a special tool called a girolle to scrape the cheese into delicate, rosette-like curls.
3. Tetilla
Tetilla is a semi-soft cheese that comes from the Galicia region of northwest Spain. It is made from cow’s milk and has a mild, slightly tangy flavor, with a texture that is smooth and buttery. Tetilla is shaped like a cone or a breast, and has a distinctive thin, yellow rind. It is often served as a table cheese, either on its own or with bread, and can also be used in cooking, particularly in traditional Spanish dishes such as empanadas and tarta de Santiago.
4. Tilsit
Tilsit is a semi-hard cheese that originated in the town of Tilsit, which is now known as Sovetsk and located in modern-day Russia. The cheese is made from cow’s milk and is aged for about 6-8 weeks, during which time it develops a thin, reddish-brown rind. It has a pale yellow interior with small, irregularly-shaped holes. The texture is firm but also slightly elastic, with a slightly sour, nutty flavor that becomes more complex and sharp with age.
5. Tomme de Savoie
Tomme de Savoie is a semi-hard cheese that comes from the Savoie region of France. It is made from cow’s milk and has a pale yellow interior with small holes and a slightly tangy, nutty flavor. The texture is firm but also slightly crumbly, with a natural rind that is often gray or brown. Tomme de Savoie is a versatile cheese that can be used in cooking, particularly in gratins and quiches, or enjoyed on its own with bread or crackers.
6. Tomme de Chèvre
Tomme de Chèvre is a semi-soft cheese that is made from goat’s milk. It has a slightly tangy, slightly sweet flavor and a texture that is creamy but also slightly crumbly. The interior is usually pale white or ivory in color, with a natural rind that is often gray or brown. Tomme de Chèvre is often used in salads and sandwiches, or enjoyed on its own with fruit or nuts.
7. Trappista
Trappista is a semi-hard cheese that originated in the Trappist monasteries of France and Belgium. It is now produced in various countries, including Hungary. Trappista is made from cow’s milk and has a pale yellow interior with small holes and a mild, slightly tangy flavor. The texture is firm but also slightly elastic, and the cheese is often covered with a thin, natural rind.
8. Triple Crème
Triple Crème is a soft cheese that is made from cow’s milk. It has a high butterfat content, which gives it a rich, creamy texture and a mild, buttery flavor. The interior is usually pale white in color, with a smooth, velvety texture. Triple Crème is often served as a dessert cheese, either on its own or with fruit and nuts, and can also be used in cooking, particularly in sauces and dips.
9. Tronchon
Tronchon is a semi-hard cheese that comes from the Valencia region of Spain. It is made from cow’s milk and has a pale yellow interior with small holes and a slightly nutty, fruity flavor. The texture is firm but also slightly crumbly, with a natural rind that is often gray or brown. Tronchon is often used in cooking, particularly in salads and gratins, or enjoyed on its own with bread or crackers.
10. Tybo
Tybo is a semi-hard Danish cheese made from cow’s milk. It has a pale yellow interior with small holes and a slightly nutty, sweet flavor. The texture is firm but also slightly elastic, with a natural rind that is often orange or brown. Tybo is a versatile cheese that can be used in cooking, particularly in sandwiches and burgers, or enjoyed on its own with fruit or nuts.
11. Tomme Crayeuse
Tomme Crayeuse is a semi-hard cheese that comes from the Rhône-Alpes region of France. It is made from cow’s milk and has a pale yellow interior with small holes and a slightly earthy, mushroomy flavor. The texture is firm but also slightly creamy, with a natural rind that is often gray or brown. Tomme Crayeuse is often used in cooking, particularly in gratins and quiches, or enjoyed on its own with bread or crackers.
12. Turunmaa
Turunmaa is a Finnish cheese that originates from the Turunmaa archipelago in the southwestern part of the country. It is a semi-hard cheese made from cow’s milk, and has a pale yellow interior with small holes and a slightly tangy, nutty flavor. The texture is firm but also slightly elastic, with a natural rind that is often orange or brown. Turunmaa cheese is often used in cooking, particularly in gratins and casseroles, or enjoyed on its own with bread or crackers.
13. Tulum
Tulum is a Turkish cheese that comes from the Aegean region of the country. It is made from goat’s milk and has a crumbly texture with a tangy, salty flavor. The cheese is often aged in goatskin bags, which gives it a distinctive flavor and aroma. Tulum cheese is often used in traditional Turkish dishes such as börek and pide, or enjoyed on its own with olives and bread.
14. Twarog
Twarog is a Polish cheese that is similar to quark or cottage cheese. It is made from cow’s milk and has a creamy, smooth texture with a tangy, slightly sour flavor. Twarog cheese is often used in Polish cuisine, particularly in dishes such as naleśniki (pancakes), pierogi (dumplings) and sernik (cheesecake), or enjoyed on its own with fruit, crackers and honey.
15. Torta del Casar
Torta del Casar is a Spanish cheese that comes from the Extremadura region of the country. It is made from raw sheep’s milk and has a creamy texture with a slightly tangy flavor. The cheese is aged for around two months and is known for its distinctively soft and runny interior. To serve, the top of the cheese is cut off and the creamy center is scooped out with a spoon. Torta del Casar is often paired with crusty bread and a glass of red wine.
16. Torta di Gorgonzola
Torta di Gorgonzola is an Italian blue cheese that comes from the Lombardy region of the country. It is made from cow’s milk and has a creamy texture with a sharp, tangy flavor. The cheese is aged for around three to four months and is known for its blue-green veining throughout the interior. Gorgonzola is a versatile cheese that can be used in cooking or enjoyed on its own with crackers or bread.
17. Tarago River Cheese
Tarago River is an Australian cheese that comes from the Tarago River area of Victoria. It is made from cow’s milk and has a semi-hard texture with a nutty, sweet flavor. The cheese is aged for around six to twelve months and is known for its distinctively sharp and robust taste.
18. Tomme de Brebis
Tomme de Brebis is a French cheese that comes from the Pyrenees mountain region of the country. It is made from raw goat or sheep’s milk and has a semi-firm texture with a nutty, slightly sweet flavor. The cheese is aged for around two to four months and is known for its distinctively earthy and aromatic taste. Tomme de Brebis is often paired with figs, honey, or cured meats.
19. Telemea
Telemea is a Romanian cheese that is typically made from sheep’s milk but can also be made from cow’s or goat’s milk. It has a crumbly texture and a tangy, slightly salty flavor. Telemea cheese is often used in traditional Romanian dishes such as sarmale and mici, or enjoyed on its own with bread and olives.
20. Toma Piemontese
Toma Piemontese is an Italian cheese that comes from the Piedmont region of the country. It is made from cow’s milk and has a semi-firm texture with a nutty, sweet flavor. The cheese is aged for around five months and is known for its distinctively rich and buttery taste. Toma Piemontese goes well with pasta dishes.
21. Testouri
Testouri is a Tunisian cheese that is made from sheep’s or goat’s milk. It has a crumbly texture with small holes and a tangy, slightly sour flavor. Testouri cheese is often used in traditional Tunisian dishes such as briks and tagines, or enjoyed on its own with bread and olives.
22. Taupinière
Taupinière is a French cheese that comes from the Poitou-Charentes region of the country. It is made from goat’s milk and has a creamy texture with a tangy, slightly nutty flavor. The cheese is aged for around three weeks and is known for its delicate taste and soft rind. Taupinière cheese is often used in salads or enjoyed on its own with fruit and crackers.
