ountain huts in
about the same way as Harzkaese, though it is bigger. In two forms, one
cup shape (called Koppen), the other a cylinder. Strong and aromatic,
whether made with or without caraway.

Bavarian Beer cheese _see_ Bayrischer Bierkaese.

Bavarian Cream
_German_

Very soft; smooth and creamy. Made in the Bavarian mountains.
Especially good with sweet wines and sweet sauces.

Bavarois a la Vanille _see_ Fromage Bavarois.

Bayonne _see_ Fromage de Bayonne.

Bayrischer Bierkaese
_Bavaria_

Bavarian beer cheese from the Tyrol is made not only to eat with beer,
but to dunk in it.

Beads of cheese
_Tibet_

Beads of hard cheese, two inches in diameter, are strung like a
necklace of cowrie shells or a rosary, fifty to a hundred on a string.
_Also see_ Money Made of Cheese.

Beagues _see_ Tome de Savoie.

Bean Cake, Tao-foo, or Tofu
_China, Japan, the Orient_

Soy bean cheese imported from Shanghai and other oriental ports, and
also imitated in every Chinatown around the world. Made from the milk
of beans and curdled with its own vegetable rennet.

Beaujolais _see_ Chevretons.

Beaumont, or Tome de Beaumont
_Savoy, France_

A more or less successful imitation of Trappist Tamie, a trade-secret
triumph of Savoy. At its best from October to June.

Beaupre de Roybon
_Dauphine, France_

A winter specialty made from November to April.

Beckenried
_Switzerland_

A good mountain cheese from goat milk.

Beer cheese
_U.S.A._

While our beer cheese came from Germany and the word is merely a
translation of Bierkaese, we use it chiefly for a type of strong
Limburger made mostly in Milwaukee. This fine, aromatic cheese is
considered by many as the very best to eat while drinking beer. But in
Germany Bierkaese is more apt to be dissolved in a glass or stein of
beer, much as we mix malted powder in milk, and drunk with it, rather
than eaten.

Beer-Regis
_Dorsetshire, England_

This sounds like another beer cheese, but it's only a mild Cheddar
named after its hometown in Dorsetshire.

Beist-Cheese
_Scotland_

A curiosity of the old days. "The first milk after a calving, boiled
or baked to a thick consistency, the result somewhat resembling
new-made cheese, though this is clearly not a true cheese." (MacNeill)

Belarno
_Italy_

Hard; goat; creamy dessert cheese.

Belgian Cooked
_Belgium_

The milk, which has been allowed to curdle spontaneously, is skimmed
and allowed to drain. When dry