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 Neufchatel family.

Bougon Lamothe see Lamothe.

Bouille, 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 Neufchatel made in France.  Perishable and consumed locally.

Bourgognes see Petits Bourgognes.

Box
Wuerttemberg, Germany

Similar to U.S.  Brick.  It comes in two styles; firm, and soft: 

I. Also known as Schachtelkaese, 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 spiked with caraway, a handful to every two hundred pounds.  Salted and ripened for three months and shipped in wooden boxes.

II.  Also known by names of localities where made:  Hohenburg, Mondess and Weihenstephan.  Made of whole milk.  Mild but piquant.

Bra No.  I
Piedmont, Italy

Hard, round form, twelve inches in diameter, three inches high, weight twelve pounds.  A somewhat romantic cheese, made by nomads who wander with their herds from pasture to pasture in the region of Bra.

Bra No.  II
Turin and Cuneo, Italy

Soft, creamy, small, round and mild although cured in brine.

Brand or Brandkaese
Germany

Soft, sour-milk hand cheese, weighing one-third of a pound.  The curd is cooked at a high temperature, then salted and set to ferment for a day.  Butter is then mixed into it before pressing into small bricks.  After drying it is put in used beer kegs to ripen and is frequently moistened with beer while curing.

Brandy see Caledonian, Cream.

Branja de Brailia
Rumania

Hard; sheep; extra salty because always kept in brine.

Branja de Cosulet
Rumania