r leading American cheesemongers and
manufacturers, Breakstone offer a full line, of which their cream
cheese is an American product to be proud of.

Bresegaut
_Savoy, France_

Soft, white.

Breslau
_Germany_

A proud Prussian dessert cheese.

Bressans _see_ les Petits.

Bresse
_France_

Lightly cooked.

Bretagne _see_ Montauban.

Brevine
_Switzerland_

Emmentaler type.

Briancon _see_ Alpin.

Brick _see_ Chapter 4.

Brickbat
_Wiltshire, England_

A traditional Wiltshire product since early in the eighteenth century.
Made with fresh milk and some cream, to ripen for one year before
"it's fit to eat." The French call it Briqueton.

Bricotta
_Corsica_

Semisoft, sour sheep, sometimes mixed with sugar and rum and made into
small luscious cakes.

Brie _see_ Chapter 3; _also see_ Cendre and Coulommiers.

Brie Facon
_France_

The name of imitation Brie or Brie type made in all parts of France.
Often it is dry, chalky, and far inferior to the finest Brie
_veritable_ that is still made best in its original home, formerly
called La Brie, now Seine et Marne, or Ile-de-France.

_see_ Nivernais Decize, Le Mont d'Or, and Ile-de-France.

Brie de Meaux
_France_

This genuine Brie from the Meaux region has an excellent reputation
for high quality. It is made only from November to May.

Brie de Melun
_France_

This Brie _veritable_ is made not only in the seasonal months, from
November to May, but practically all the year around. It is not always
prime. Summer Brie, called Maigre, is notably poor and thin. Spring
Brie is merely Migras, half-fat, as against the fat autumn Gras that
ripens until May.

Brillat-Savarin
_Normandy, France_

Soft, and available all year. Although the author of _Physiologie du
Gout_ was not noted as a caseophile and wrote little on the subject
beyond _Le Fondue_ (_see_ Chapter 6), this savory Normandy produce is
named in his everlasting praise.

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.