If you’ve been hanging around cheese people, I’m sure you’ve heard a lot of cheese terms thrown around. Read on to discover all the best cheese terms beginning with “T”.
READ MORE: The world’s most complete glossary of cheese terminology (from A to Z) →
Tagliagrana
The Italian word Tagliagrana refers to a set of knives specifically designed to crack open a Parmigiano Reggiano wheel. These specialised tools are crafted to carefully break the hard exterior of the cheese, allowing cheesemongers and enthusiasts to access the interior, revealing the texture and quality of the cheese within.
Tartufo
Tartufo, meaning “truffle” in Italian, refers to cheeses infused with truffle pieces or truffle oil. These cheeses have a distinctive earthy aroma and a rich, savoury flavour profile.
Territorial
Territorial cheeses are strongly associated with specific regions or geographical areas. These cheeses often reflect the local culture, traditions and environment, showcasing the unique characteristics of the area where they are produced.
Terroir
Terroir refers to the environmental factors, including soil, climate and local flora, that influence the taste and characteristics of agricultural products, including cheese. Cheese with a strong terroir reflects the distinct flavours and qualities of its place of origin.
Thermised
“Thermised” refers to a cheesemaking process in which raw milk is gently heated to a temperature below pasteurisation, typically around 145°F (63°C), and then immediately cooled. This process is known as thermisation and is used as a safety measure to reduce the potential presence of harmful bacteria in raw milk cheeses.
Thermised cheeses retain some of the flavours and characteristics of raw milk cheeses while minimising health risks. The result is often a cheese with a distinct taste profile, combining the qualities of both raw and pasteurised milk cheeses.
Thermophilic Culture
Thermophilic cultures consist of heat-loving bacteria used in cheesemaking. These cultures thrive at higher temperatures and are essential for cheese varieties that require elevated heat during fermentation, resulting in unique textures and flavours.
Toma
Toma is a family of Italian cheeses, each with its unique characteristics based on the region of origin. Generally, it is a semi-soft cheese with a mild, milky flavour, made from cow’s, goat’s or sheep’s milk.
Tomme
Tomme is a general term used for various semi-firm, rustic cheeses produced in the French Alps and other regions. These cheeses are typically small in size and have a natural, rustic rind. Tommes can be made from cow’s, goat’s or sheep’s milk, each contributing to their distinct flavours.
Transhumance
Transhumance is a traditional agricultural practice where livestock, including dairy animals, are moved seasonally between different grazing areas. This movement allows animals to graze on diverse pastures, influencing the flavours of milk used in cheesemaking.
Triple Cream Cheese
Triple cream cheeses are an indulgent variety that contains more than 75% butterfat. These cheeses, such as Brillat-Savarin and Saint-André, have an incredibly rich, creamy texture and a luxurious, buttery flavour profile.
Truckle
A truckle is a small, cylindrical wheel of cheese, often used to describe traditional English cheeses. These cheeses are shaped into a round, compact form and are typically aged. Truckles are convenient for storage and transport.
Turophile
A turophile is an enthusiast or connoisseur of cheese. Turophiles have a deep appreciation for different cheese varieties, their flavours, textures and the art of cheesemaking.
Tyrosine Crystals
Tyrosine crystals are small, white or yellowish specks that can form in aged cheeses. These crystals are composed of amino acids and are a sign of well-aged cheese. They provide a pleasant crunch and a burst of flavour, enhancing the cheese-eating experience.
READ MORE: The world’s most complete glossary of cheese terminology (from A to Z) →