elle Bernarde
_Italy_

Cow's whole milk, to which about 10% of goat's milk is added for
flavor. Cured for two months.

Berques
_France_

Made of skim milk.

Berry Rennet _see_ Withania.

Bessay, le
_Bourbonnais, France_

Soft, mild, and creamy.

Bexhill
_England_

Cream cheeses, small, flat, round. Excellent munching.

Bierkaese
_Germany_

There are several of these unique beer cheeses that are actually
dissolved in a stein of beer and drunk down with it in the Bierstubes,
notably Bayrischer, Dresdener, and Olmuetzer. Semisoft; aromatic;
sharp. Well imitated in _echt Deutsche_ American spots such as
Milwaukee and Hoboken.

Bifrost
_Norway_

Goat; white; mildly salt. Imitated in a process spread in 4-1/4-ounce
package.

Binn
_Wallis, Switzerland_

Exceptionally fine Swiss from the great cheese canton of Wallis.

Bitto
_Northern Italy_

Hard Emmentaler type made in the Valtellina. It is really two cheeses
in one. When eaten fresh, it is smooth, sapid, big-eyed Swiss. When
eaten after two years of ripening, it is very hard and sharp and has
small eyes.

Blanc a la creme _see_ Fromage Blanc.

Blanc _see_ Fromage Blanc I and II.

Bleu
_France_

Brittle; blue-veined; smooth; biting.

Bleu d'Auvergne or Fromage Bleu
_Auvergne, France_

Hard; sheep or mixed sheep, goat or cow; from Pontgibaud and
Laqueuille ripening caves. Similar to better-known Cantal of the same
province. Akin to Roquefort and Stilton, and to Bleu de Laqueuille.

Bleu de Bassillac
_Limousin, France_

Blue mold of Roquefort type that's prime from November to May.

Bleu de Laqueuille
_France_

Similar to Bleu d'Auvergne, but with a different savor. Named for its
originator, Antoine Roussel-Laqueuille, who first made it a century
ago, in 1854.

Bleu de Limousin, Fromage
_Lower Limousin_

Practically the same as Bleu de Bassillac, from Lower Limousin.

Bleu de Salers
_France_

A variety of Bleu d'Auvergne from the same province distinguished for
its blues that are green. With the majority, this is at its best only
in the winter months, from November to May.

Bleu, Fromage _see_ Bleu d'Auvergne.

Bleu-Olivet _see_ Olivet.

Blind

The name for cheeses lacking the usual holes of the type they belong
to, such as blind Swiss.

Block Edam
_U.S.A._

U.S. imitation of the classical Dutch cheese named after the town of
Edam.

Block, Smoked
_Austria_

The name is self-explanatory and suggests a well-c