Described by Richard Wyndham in Wine and Food (Winter, 1937):  A creamy sheep’s cheese which is encased in pine bark.  My only criticism of this most excellent cheese is that the center must always remain a gastronomical second best.  It is no more interesting than a good English Cheddar, while the outer crust has a scented, resinous flavor which must be unique among cheeses.

Bratkaese
Switzerland

Strong; specially made to roast in slices over coal.  Fine, grilled on toast.

Breakfast, Fruehstueck, Lunch, Delikat, and other names
Germany

Soft and delicate, but with a strong tang.  Small round, for spreading. 
Lauterbach is a well-known breakfast cheese in Germany, while in
Switzerland Emmentaler is eaten at all three meals.

Breakstone
U.S.A.

Like Borden and other leading American cheesemongers and manufacturers, Breakstone offer a full line, of which their cream cheese is an American product to be proud of.

Bresegaut
Savoy, France

Soft, white.

Breslau
Germany

A proud Prussian dessert cheese.

Bressans see les Petits.

Bresse
France

Lightly cooked.

Bretagne see Montauban.

Brevine
Switzerland

Emmentaler type.

Briancon see Alpin.

Brick see Chapter 4.

Brickbat
Wiltshire, England

A traditional Wiltshire product since early in the eighteenth century.  Made with fresh milk and some cream, to ripen for one year before “it’s fit to eat.”  The French call it Briqueton.

Bricotta
Corsica

Semisoft, sour sheep, sometimes mixed with sugar and rum and made into small luscious cakes.

Brie see Chapter 3; also see Cendre and Coulommiers.

Brie Facon
France

The name of imitation Brie or Brie type made in all parts of France.  Often it is dry, chalky, and far inferior to the finest Brie veritable that is still made best in its original home, formerly called La Brie, now Seine et Marne, or Ile-de-France.

see Nivernais Decize, Le Mont d’Or, and Ile-de-France.

Brie de Meaux
France

This genuine Brie from the Meaux region has an excellent reputation for high quality.  It is made only from November to May.

Brie de Melun
France

This Brie veritable is made not only in the seasonal months, from November to May, but practically all the year around.  It is not always prime.  Summer Brie, called Maigre, is notably poor and thin.  Spring Brie is merely Migras, half-fat, as against the fat autumn Gras that ripens until May.

Brillat-Savarin
Normandy, France

Soft, and available all year.  Although the author of Physiologie du Gout was not noted as a caseophile and wrote little on the subject beyond Le Fondue (see Chapter 6), this savory Normandy produce is named in his everlasting praise.