Brina Dubreala
Rumania

Semisoft, sheep, done in brine.

Brindza
U.S.A.

Our imitation of this creamy sort of fresh, white Roquefort is as popular in foreign colonies in America as back in its Hungarian and Greek homelands.  On New York’s East Side several stores advertise “Brindza fresh daily,” with an extra “d” crowded into the original Brinza.

Brine see Italian Bra, Caucasian Ekiwani,
Brina Dubreala, Briney.

Briney, or Brined
Syria

Semisoft, salty, sharp.  So-called from being processed in brine. 
Turkish Tullum Penney is of the same salt-soaked type.

Brinza, or Brinsen
Hungary, Rumania, Carpathian Mountains

Goes by many local names:  Altsohl, Klencz, Landoch, Liptauer, Neusohl, Siebenburgen and Zips.  Soft, sheep milk or sheep and goat; crumbly, sharp and biting, but creamy.  Made in small lots and cured in a tub with beech shavings.  Ftinoporino is its opposite number in Macedonia.

Brioler see Westphalia.

Briquebec see Providence

Briqueton
England

The French name for English Wiltshire Brickbat, one of the very few cheeses imported into France.  Known in France in the eighteenth century, it may have influenced the making of Trappist Port-Salut at the Bricquebec Monastery in Manche.

Brittle see Greek Cashera, Italian Ricotta, Turkish Rarush Durmar, and U.S.  Hopi.

Brizecon
Savoy, France

Imitation Reblochon made in the same Savoy province.

Broccio, or le Brocconis
Corsica, France

Soft, sour sheep milk or goat, like Bricotta and a first cousin to Italian Chiavari.  Cream white, slightly salty; eaten fresh in Paris, where it is as popular as on its home island.  Sometimes salted and half-dried, or made into little cakes with rum and sugar.  Made and eaten all year.

Broodkaas
Holland

Hard, flat, nutty.

Brousses de la Vezubie, les
Nice, France

Small; sheep; long narrow bar shape, served either with powdered sugar or salt, pepper and chopped chives.  Made in Vezubie.

Brussels or Bruxelles
Belgium

Soft, washed skim milk, fermented, semisharp, from Louvain and Hal districts.

Budapest
Hungary

Soft, fresh, creamy and mellow, a favorite at home in Budapest and abroad in Vienna.

Buderich
Germany

A specialty in Dusseldorf.

Bulle
Switzerland

A Swiss-Gruyere.

Bundost
Sweden

Semihard; mellow; tangy.

Burgundy
France

Named after the province, not the wine, but they go wonderfully together.

Bushman
Australia

Semihard; yellow; tangy.

Butter and Cheese see Chapter 8.