The Complete Book of Cheese, page 130 by Robert Carlton Brown
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, from resemblance to the bung in a barrel of Neuchâtel wine. Soft, small loaf rolls, fresh and mild. Similar to Gournay, but sweeter because of 2% added sugar.
Bondon de Rouen France
A fresh Neufchâtel, similar to Petit Suisse, but slightly salted, to last up to ten days.
Bondost Sweden
When caraway seed is added this is called Kommenost, spelled Kuminost in Norway.
Bond Ost U.S.A.
Imitation of Scandinavian cheese, with small production in Wisconsin.
Bon Larron France
Romantically named "the penitent thief."
Borden's U.S.A.
A full line of processed and naturals, of which Liederkranz is the leader.
Borelli Italy
A small water-buffalo cheese.
Bossons Maceres Provence, France
A winter product, December, January, February and March only.
Boudanne France
Whole or skimmed cow's milk, ripens in two to three months.
Boudes, Boudon Normandy, France
Soft, fresh, smooth, creamy, mild child of the Neufchâtel family.
Bougon Lamothe see Lamothe.
Bouillé, la Normandy France
One of this most prolific province's thirty different notables. In season October to May.
Boule de Lille France
Name given to Belgian Oude Kaas by the French who enjoy it.
Boulette d'Avesnes, or Boulette de Cambrai Flanders, France
Made from November to May, eaten all year.
Bourgain France
Type of fresh Neufchâtel made in France. Perishable and consumed locally.
Bourgognes see Petits Bourgognes.
Box Württemberg, Germany
Similar to U.S. Brick. It comes in two styles; firm, and soft:
I. Also known as Schachtelkäse, Boxed Cheese; and Hohenheim, where it is made. A rather unimportant variety. Made in a copper kettle, with partially skim milk, colored with saffron and