tyro-, tyr-; turo-, tur- +

(Greek: cheese)

turophile (s), turophiles (pl)
1. A coined term meaning "a fondness" or "love of cheese".
2. A connoisseur of cheese and/or a cheese fancier.
3. Etymology: from τυρός or turos, an irregular form of Ancient Greek tyros , "cheese" + philos, "love, fondness".

Modern coinage is indicated as being in existence since the 1930's and might have been popularized by Clifton Fadiman, host of the U.S. TV quiz show, "Information Please" in about 1952.

turophilia
Having a fondness for or being a connoisseur of cheese.
tyremesis
The vomiting of milk curds (a mild soft cheese) by an infant.

Milk curds are coagulated milk which is used to make cheese.

tyrogenous
Originating in or produced in or by cheese.
Tyroglyphus
A genus of sarcoptoid mites commonly known as cheese mites which can cause scabies or itch in humans and mange and scab in other animals.

They infest cheese and dried vegetable food products and occasionally infest humans, causing pruritus or an intense itching sensation.

This genus includes species that cause grocer's itch, vanillism (irritation of the skin), and copra (dried kernel or meat of the coconut) itch.

tyroid
Caseous (damaged or necrotic [dead] tissue); cheeselike.
tyroma
A tumor that contains cheese-like material.
Tyrophagus
A genus of pale, soft-bodied mites.

A certain species of these mites live in flour or cheese and cause grocers' itch or inflammation of the skin.

Tyrophagus putrescentiae, Tyroglyphus longior
1. One of the grain mite species that cause various forms of dermatitis resulting from infestation by grain mites in food and produce, which sensitizes and causes dermatitis on personnel who work with the storage and handling of certain food products.
2. Etymology: from Greek tyros, "cheese" + phago, "eat".
tyrosine, tyrosin
An amino acid coined by the German chemist Baron von Justus Liebig (1802-1873) in 1846, from Greek τυρός or tyros, "cheese" and the chemical suffix -ine, -in; so called because it is easily obtained from cheese.
tyrosis
1. Curdling of milk.
2. Vomiting of a cheesy substance by infants.
3. Caseation or the process in which necrotic (dead) tissue is converted into a granular amorphous mass resembling cheese.
tyrotoxicon
A ptomaine (food poisoning) in putrid cheese and other dairy products, and producing symptoms similar to cholera infantum or a disease of infants, characterized by vomiting, profuse watery diarrhea, fever, prostration, and collapse.
tyrotoxicosis, cheese poisoning
Illness resulting from ingestion of tyrotoxicon (poisonous compound found in contaminated cheese and other milk products).

Symptoms are nausea, vomiting, dizziness, severe epigastral pain, dilated pupils, numbness of the limbs, prostration, and possible death.

tyrotoxism
Poisoning produced by cheese or a related milk product.