g "on the hay." _See_ Pithiviers au Foin and Fromage
de Foin.

Augelot
_Valee d'Auge, Normandy, France_

Soft; tangy; piquant Pont l'Eveque type.

d'Auray _see_ Sainte-Anne.

Aurigny, Fromage d' _see_ Alderney.

Aurillac _see_ Bleu d'Auvergne.

Aurore and Triple Aurore
_Normandy, France_

Made and eaten all year.

Australian and New Zealand
_Australia and New Zealand_

Enough cheese is produced for local consumption, chiefly Cheddar; some
Gruyere, but unfortunately mostly processed.

Autun
_Nivernais, France_

Produced and eaten all year. Fromage de Vache is another name for it
and this is of special interest in a province where the chief
competitors are made of goat's milk.

Auvergne, Bleu d' _see_ Bleu.

Au Vin Blanc, Confits _see_ Epoisses.

Avesnes, Boulette d' _see_ Boulette.

Aydes, les
_Orleanais, France_

Not eaten during July, August or September. Season, October to June.

Azeitao, Queijo do
_Portugal_

Soft, sheep, sapid and extremely oily as the superlative _ao_ implies.
There are no finer, fatter cheeses in the world than those made of
rich sheep milk in the mountains of Portugal and named for them.

Azeitoso
_Portugal_

Soft; mellow, zestful and as oily as it is named.

Azuldoch Mountain
_Turkey_

Mild and mellow mountain product.

B

Backsteiner
_Bavaria_

Resembles Limburger, but smaller, and translates Brick, from the
shape. It is aromatic and piquant and not very much like the U.S.
Brick.

Bagnes, or Fromage a la Raclette
_Switzerland_

Not only hard but very hard, named from _racler_, French for
"scrape." A thick, one-half-inch slice is cut across the whole cheese
and toasted until runny. It is then scraped off the pan it's toasted
in with a flexible knife, spread on bread and eaten like an open-faced
Welsh Rabbit sandwich.

Bagozzo, Grana Bagozzo, Bresciano
_Italy_

Hard; yellow; sharp. Surface often colored red. Parmesan type.

Bakers' cheese

Skim milk, similar to cottage cheese, but softer and finer grained.
Used in making bakery products such as cheese cake, pie, and pastries,
but may also be eaten like creamed cottage cheese.

Ball
_U.S.A._

Made from thick sour milk in Pennsylvania in the style of the original
Pennsylvania Dutch settlers.

Ballakaese or Womelsdorf

Similar to Ball.

Balls, Dutch Red

English name for Edam.

Banbury
_England_

Soft, rich cylinder about one inch thick made in the town of Banbury,
famous for it