Barbacena
Minas Geraes, Brazil

Hard, white, sometimes chalky.  Named from its home city in the leading cheese state of Brazil.

Barberey, or Fromage de Troyes
Champagne, France

Soft, creamy and smooth, resembling Camembert, five to six inches in diameter and 1-1/4 inches thick.  Named from its home town, Barberey, near Troyes, whose name it also bears.  Fresh, warm milk is coagulated by rennet in four hours.  Uncut curd then goes into a wooden mold with a perforated bottom, to drain three hours, before being finished off in an earthenware mold.  The cheeses are salted, dried and ripened three weeks in a cave.  The season is from November to May and when made in summer they are often sold fresh.

Barboux
France

Soft.

Baronet
U.S.A.

A natural product, mild and mellow.

Barron
France

Soft.

Bassillac see Bleu.

Bath
England

Gently made, lightly salted, drained on a straw mat in the historic resort town of Bath.  Ripened in two weeks and eaten only when covered with a refined fuzzy mold that’s also eminently edible.  It is the most delicate of English-speaking cheeses.

Battelmatt Switzerland, St. Gothard Alps, northern Italy, and western Austria

An Emmentaler made small where milk is not plentiful.  The “wheel” is only sixteen inches in diameter and four inches high, weighing forty to eighty pounds.  The cooking of the curd is done at a little lower temperature than Emmentaler, it ripens more rapidly—­in four months —­and is somewhat softer, but has the same holes and creamy though sharp, full nutty flavor.

Bauden (see also Koppen)
Germany, Austria, Bohemia and Silesia

Semisoft, sour milk, hand type, made in herders’ mountain huts in about the same way as Harzkaese, though it is bigger.  In two forms, one cup shape (called Koppen), the other a cylinder.  Strong and aromatic, whether made with or without caraway.

Bavarian Beer cheese see Bayrischer Bierkaese.

Bavarian Cream
German

Very soft; smooth and creamy.  Made in the Bavarian mountains. 
Especially good with sweet wines and sweet sauces.

Bavarois a la Vanille see Fromage Bavarois.

Bayonne see Fromage de Bayonne.

Bayrischer Bierkaese
Bavaria

Bavarian beer cheese from the Tyrol is made not only to eat with beer, but to dunk in it.

Beads of cheese
Tibet

Beads of hard cheese, two inches in diameter, are strung like a necklace of cowrie shells or a rosary, fifty to a hundred on a string. Also see Money Made of Cheese.

Beagues see Tome de Savoie.

Bean Cake, Tao-foo, or Tofu
China, Japan, the Orient

Soy bean cheese imported from Shanghai and other oriental ports, and also imitated in every Chinatown around the world.  Made from the milk of beans and curdled with its own vegetable rennet.