s spicy, citrus-peel buns and its equestrienne. Banbury
cheese with Banbury buns made a sensational snack in the early
nineteenth century, but both are getting scarce today.

Banick
_Armenia_

White and sweet.

Banjaluka
_Bosnia_

Port-Salut type from its Trappist monastery.

Banon, or les Petits Banons
_Provence, France,_

Small, dried, sheep-milker, made in the foothills of the Alps and
exported through Marseilles in season, May to November. This sprightly
summer cheese is generously sprinkled with the local brandy and
festively wrapped in fresh green leaves.

Bar cheese
_U.S.A._

Any saloon Cheddar, formerly served on every free-lunch counter in the
U.S. Before Prohibition, free-lunch cheese was the backbone of
America's cheese industry.

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' m