Looking for cheeses that start with T? This alphabet food guide rounds up well-known, regional and slightly more unusual T cheeses from the UK, Europe and beyond. Some are easy to find in British supermarkets, while others are the sort of cheese you may spot in a deli, farm shop or holiday food market.

From creamy Taleggio to nutty Tête de Moine, crumbly Telemea, Welsh Teifi and British favourites like Tunworth, there are plenty of cheeses beginning with T to try. I have included flavour notes, uses and practical saving tips so you can build a cheeseboard without spending more than you need to.

Cheeses That Start With T: Quick Reference Table

Popular Cheeses Beginning With T

Taleggio

Taleggio is one of the best-known Italian cheeses that start with T. It is a soft, washed-rind cheese from northern Italy with a powerful aroma but a surprisingly mellow, creamy flavour. The rind is edible, though not everyone loves its assertive taste.

Use Taleggio in risotto, grilled cheese sandwiches, baked pasta or stirred through polenta. If it feels expensive, buy a smaller piece and mix it with a cheaper melty cheese such as mature cheddar or mozzarella in cooked dishes.

Tilsit or Tilsiter

Tilsit, also called Tilsiter, is a semi-hard cow’s milk cheese associated with Germany, Switzerland and neighbouring regions. It can be mild and buttery or more tangy and aromatic depending on how it is made and matured.

It is a useful everyday cheese because it slices well and melts nicely. Try it in toasties, omelettes, ham sandwiches or grated over potatoes. If you like Gouda or Edam but want something with a little more character, Tilsit is worth a look.

Tomme de Savoie

Tomme de Savoie is a French alpine cheese with a natural rind and an earthy, nutty flavour. It is usually semi-firm and works beautifully on a rustic cheeseboard with apples, cornichons and crusty bread.

This is a good cheese for people who enjoy flavour without wanting anything too pungent. It can also be melted into potato dishes or sliced into a salad with walnuts and pears.

Tête de Moine

Tête de Moine is a Swiss cheese famous for being shaved into delicate rosettes using a special cutter called a girolle. The thin frills make the cheese look impressive and help release its nutty, savoury aroma.

It is often sold as a treat cheese, so make it go further by serving it with inexpensive extras: oatcakes, sliced apple, grapes, pickles and homemade chutney. You do not need a huge piece to make a cheeseboard feel special.

Tetilla

Tetilla is a mild Galician cheese from Spain, usually made from cow’s milk. It has a distinctive rounded shape and a smooth, buttery texture. The flavour is gentle, milky and slightly tangy.

It is lovely with quince paste, Spanish ham or roasted peppers. Tetilla also melts well, making it useful for quesadillas, toasties and simple tapas-style snacks.

Telemea

Telemea is a brined cheese popular in Romania and surrounding areas. It can be made from sheep’s, cow’s or goat’s milk and is often salty, crumbly and fresh-tasting.

Think of it as a cousin to feta, though the flavour and texture vary. It is excellent in salads, stuffed peppers, savoury pastries and omelettes. For a budget-friendly meal, crumble Telemea over roasted vegetables and serve with flatbreads or rice.

Tulum

Tulum is a Turkish cheese traditionally matured in animal skin, though modern versions vary. It is usually made from sheep’s or goat’s milk and has a salty, tangy flavour with a crumbly or creamy texture depending on the type.

Serve it Turkish-breakfast style with tomatoes, cucumber, olives, bread and boiled eggs. A little goes a long way because it is quite salty and full-flavoured.

British Cheeses That Start With T

Tunworth

Tunworth is an English soft cheese made in Hampshire. It is often compared with Camembert because it has a bloomy rind and a rich, mushroomy centre, but it has its own British character.

It is delicious baked whole and served with bread for dipping. To keep costs down, serve a baked Tunworth as the centrepiece with cheaper sides such as roasted new potatoes, carrot sticks, toast fingers and leftover chutney.

Teifi

Teifi is a Welsh cheese inspired by Dutch-style cheesemaking. It is semi-hard, buttery and mellow, with some versions flavoured or matured for longer. It is a brilliant option for a Welsh cheeseboard and is also easy to use in cooking.

Try it grated into a cheese sauce, sliced in a sandwich or melted over leeks and potatoes.

Tintern

Tintern is a Welsh cheddar-style cheese usually flavoured with chives and shallots. It is creamy, savoury and very handy for quick lunches.

Because it already contains seasoning, it can perk up plain meals. Add it to jacket potatoes, cheese scones, omelettes or a ploughman’s lunch with salad and pickle.

Ticklemore

Ticklemore is an English goat’s cheese with a semi-hard texture and a clean, lemony flavour. It is less heavy than some soft goat’s cheeses and works well in salads.

Use thin slices rather than large chunks. It pairs nicely with beetroot, roasted peppers, lentils, toasted nuts and honey.

Tyning

Tyning is a British soft goat’s cheese made in a bloomy-rind style. It is creamy, mild and more approachable than many people expect from goat’s cheese.

Serve it with crackers, figs, grapes or lightly toasted sourdough. If you are building a cheeseboard, Tyning adds variety without needing a large portion.

Tornegus

Tornegus is a washed-rind British cheese with a richer, more aromatic character. It is not as common as supermarket cheddar, but it is one to watch for in cheesemongers and farm shops.

Washed-rind cheeses often smell stronger than they taste. Serve at room temperature for best texture, but do not leave soft cheese out for longer than needed.

More T Cheeses From Around The World

Trappista

Trappista is a semi-hard cheese found across parts of Central and Eastern Europe. It was influenced by monastery cheesemaking traditions and is generally mild, smooth and easy to slice.

It is a practical family cheese for sandwiches, packed lunches and cooking. If you see it in an international food shop, it can be a good-value alternative to familiar mild cheeses.

Tomino

Tomino is a small Italian cheese, often soft and creamy. Some versions are sold ready for grilling and may be wrapped in speck or pancetta.

It makes a quick starter or light meal. Grill or pan-fry until softened, then serve with salad and bread. Check the packet instructions, as styles differ.

Toma Piemontese

Toma Piemontese comes from Piedmont in Italy. It is a semi-hard cow’s milk cheese with a smooth texture and a balanced, savoury flavour.

It works well with polenta, mushrooms, pasta and simple bread. If you like Fontina or young mountain cheeses, Toma Piemontese is a good one to try.

Testun

Testun is an Italian cheese from Piedmont. It is often firm, matured and full-flavoured. Some versions are aged with wine must or other flavourings, giving them a distinctive character.

Serve it in small pieces with honey, nuts or fruit. Stronger cheeses are often better value than they first appear because you need less per serving.

Torta del Casar

Torta del Casar is a Spanish sheep’s milk cheese from Extremadura with a soft, almost spoonable centre when ripe. It is rich, aromatic and often served by cutting the top off and dipping bread into the cheese.

This is more of a special-occasion cheese than an everyday fridge filler. Stretch it out with toasted baguette, boiled potatoes, roasted vegetables and cured meats used sparingly.

Tronchón

Tronchón is a traditional Spanish cheese made from sheep’s milk, goat’s milk or a mixture. It is usually semi-firm with a rustic, savoury flavour and a distinctive moulded shape.

It can be sliced for tapas, grated into dishes or served with olives and roasted peppers.

Twaróg

Twaróg is a Polish fresh curd cheese. It is tangy, soft and crumbly, and it can be used in both sweet and savoury dishes.

It is the cheese used in many Polish recipes, including fillings for pierogi, pancakes and cheesecakes. Look for it in Polish shops and some supermarket world food sections. It is often good value and very versatile.

Tvorog

Tvorog is an Eastern European fresh cheese similar to curd cheese or farmer’s cheese. It has a mild tang and can be eaten with fruit, honey, sour cream or herbs.

Use it for breakfast bowls, pancake fillings, baked desserts or savoury spreads. If you are trying to reduce food waste, fresh curd cheeses are handy because they can move easily between sweet and savoury meals.

Tybo

Tybo is a Danish semi-hard cow’s milk cheese. It is usually mild and sliceable, and some versions are flavoured with caraway or other spices.

It is best used as an everyday table cheese. Add it to open sandwiches, lunchboxes or simple crackers and cheese plates.

Tiroler Graukäse

Tiroler Graukäse is an Austrian cheese from Tyrol. It is a sour milk cheese, usually low in fat compared with many richer cheeses, with a strong aroma and a sharp, distinctive flavour.

It is traditionally served with onions, vinegar and oil. This is not the mildest cheese on the list, but fans of punchy regional cheeses may enjoy it.

Tolminc

Tolminc is a Slovenian cow’s milk cheese with a protected regional identity. It is firm to semi-hard, aromatic and often nutty.

Serve it with rye bread, cured meats or pickles. It can also be grated or melted into hearty mountain-style dishes.

How To Build A Budget Cheeseboard With T Cheeses

A cheeseboard can become pricey quickly, especially if every cheese is bought as a large wedge. The trick is to choose variety rather than volume.

• Pick three styles: one soft cheese such as Tunworth or Taleggio, one firm cheese such as Tilsit or Teifi, and one salty or fresh cheese such as Telemea or Twaróg.
• Use strong cheese strategically: Tête de Moine, Testun and Torta del Casar have big flavour, so serve smaller portions.
• Add cheap fillers: bread, crackers, apple slices, grapes, celery, homemade pickles and chutneys make the board look generous.
• Check deli offcuts: some cheese counters sell small end pieces, which are ideal if you want to try new cheeses without committing to a large chunk.
• Use leftovers in cooking: most firm T cheeses can go into toasties, sauces, omelettes, pasta bakes or mashed potato.

Simple Pairings For Cheeses Starting With T

Storage And Food Safety Tips

Cheese keeps best when it can breathe a little without drying out. Wrap cut cheese in waxed cheese paper if you have it, or use baking parchment with a loose layer of foil or a food bag. Keep it in the fridge, ideally in the cheese drawer or a sealed container to stop strong smells spreading.

• Soft cheeses: follow the use-by date and keep them chilled. Once opened, eat within the time advised on the pack.
• Hard and semi-hard cheeses: these usually keep longer than soft cheeses, but still check for spoilage and follow storage instructions.
• Freezing: grated hard cheese freezes well for cooking, though texture can become crumbly. Soft cheeses are generally less successful after freezing.
• Pregnancy guidance: in the UK, people who are pregnant are generally advised to avoid mould-ripened soft cheeses and soft blue cheeses unless cooked until steaming hot. Check current NHS advice if this applies to you.

FAQs About Cheeses That Start With T

What are some common cheeses that start with T?

Common cheeses that start with T include Taleggio, Tilsit, Tomme de Savoie, Tête de Moine, Tetilla, Telemea, Tulum, Tunworth, Teifi, Tintern, Trappista, Twaróg and Tvorog.

Which Italian cheeses start with T?

Italian cheeses beginning with T include Taleggio, Tomino, Toma Piemontese and Testun. Taleggio is soft and creamy, while Toma Piemontese and Testun are firmer cheeses with more structure.

Which British cheeses start with T?

British cheeses that start with T include Tunworth, Teifi, Tintern, Ticklemore, Tyning and Tornegus. They range from soft bloomy-rind cheeses to semi-hard Welsh and English cheeses.

What cheese beginning with T is good for melting?

Taleggio, Tetilla, Tilsit, Teifi and Tomino are all good melting cheeses. Use them in toasties, pasta, risotto, omelettes, baked potatoes or grilled cheese dishes.

What is a cheese that starts with T and is like Camembert?

Tunworth is a British cheese that is often compared with Camembert because it has a soft, bloomy rind and a rich, creamy centre. Tyning is another soft British cheese, made with goat’s milk, that can suit fans of creamy rind-ripened cheeses.

What is the best T cheese for a cheeseboard?

For an impressive cheeseboard, choose one soft cheese such as Tunworth or Taleggio, one firm cheese such as Tomme de Savoie or Teifi, and one more distinctive cheese such as Tête de Moine, Tulum or Telemea.

Are Twaróg and Tvorog the same?

They are very similar fresh curd cheeses from Eastern European food traditions, though names, textures and exact methods vary by country and producer. Both can be used in sweet or savoury dishes.

What is the cheapest way to try new T cheeses?

Look for small deli pieces, reduced stickers, market stalls and international grocery shops. Buy one new cheese at a time and serve it with low-cost extras such as bread, apples, pickles and homemade crackers or toast.