The Complete Book of Cheese, page 128 by Robert Carlton Brown
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et see Withania.
Bessay, le Bourbonnais, France
Soft, mild, and creamy.
Bexhill England
Cream cheeses, small, flat, round. Excellent munching.
Bierkäse Germany
There are several of these unique beer cheeses that are actually dissolved in a stein of beer and drunk down with it in the Bierstubes, notably Bayrischer, Dresdener, and Olmützer. Semisoft; aromatic; sharp. Well imitated in echt Deutsche American spots such as Milwaukee and Hoboken.
Bifrost Norway
Goat; white; mildly salt. Imitated in a process spread in 4-1/4-ounce package.
Binn Wallis, Switzerland
Exceptionally fine Swiss from the great cheese canton of Wallis.
Bitto Northern Italy
Hard Emmentaler type made in the Valtellina. It is really two cheeses in one. When eaten fresh, it is smooth, sapid, big-eyed Swiss. When eaten after two years of ripening, it is very hard and sharp and has small eyes.
Blanc à la crème see Fromage Blanc.
Blanc see Fromage Blanc I and II.
Bleu France
Brittle; blue-veined; smooth; biting.
Bleu d'Auvergne or Fromage Bleu Auvergne, France
Hard; sheep or mixed sheep, goat or cow; from Pontgibaud and Laqueuille ripening caves. Similar to better-known Cantal of the same province. Akin to Roquefort and Stilton, and to Bleu de Laqueuille.
Bleu de Bassillac Limousin, France
Blue mold of Roquefort type that's prime from November to May.
Bleu de Laqueuille France
Similar to Bleu d'Auvergne, but with a different savor. Named for its originator, Antoine Roussel-Laqueuille, who first made it a century ago, in 1854.
Bleu de Limousin, Fromage Lower Limousin
Practically the same as Bleu de Bassillac, from Lower Limousin.
Bleu de Salers France
A variety of Bleu d'Auvergne from the same province distin