Turkish Tullum Penney is of the same salt-soaked type.

Brinza, or Brinsen
_Hungary, Rumania, Carpathian Mountains_

Goes by many local names: Altsohl, Klencz, Landoch, Liptauer, Neusohl,
Siebenburgen and Zips. Soft, sheep milk or sheep and goat; crumbly,
sharp and biting, but creamy. Made in small lots and cured in a tub
with beech shavings. Ftinoporino is its opposite number in Macedonia.

Brioler _see_ Westphalia.

Briquebec _see_ Providence

Briqueton
_England_

The French name for English Wiltshire Brickbat, one of the very few
cheeses imported into France. Known in France in the eighteenth
century, it may have influenced the making of Trappist Port-Salut at
the Bricquebec Monastery in Manche.

Brittle _see_ Greek Cashera, Italian Ricotta, Turkish Rarush Durmar,
and U.S. Hopi.

Brizecon
_Savoy, France_

Imitation Reblochon made in the same Savoy province.

Broccio, or le Brocconis
_Corsica, France_

Soft, sour sheep milk or goat, like Bricotta and a first cousin to
Italian Chiavari. Cream white, slightly salty; eaten fresh in Paris,
where it is as popular as on its home island. Sometimes salted and
half-dried, or made into little cakes with rum and sugar. Made and
eaten all year.

Broodkaas
_Holland_

Hard, flat, nutty.

Brousses de la Vezubie, les
_Nice, France_

Small; sheep; long narrow bar shape, served either with powdered sugar
or salt, pepper and chopped chives. Made in Vezubie.

Brussels or Bruxelles
_Belgium_

Soft, washed skim milk, fermented, semisharp, from Louvain and Hal
districts.

Budapest
_Hungary_

Soft, fresh, creamy and mellow, a favorite at home in Budapest and
abroad in Vienna.

Buderich
_Germany_

A specialty in Dusseldorf.

Bulle
_Switzerland_

A Swiss-Gruyere.

Bundost
_Sweden_

Semihard; mellow; tangy.

Burgundy
_France_

Named after the province, not the wine, but they go wonderfully
together.

Bushman
_Australia_

Semihard; yellow; tangy.

Butter and Cheese _see_ Chapter 8.

"Butter," Serbian _see_ Kajmar.

Buttermilk
_U.S. & Europe_

Resembles cottage cheese, but of finer grain.

C

Cabecou, le
_Auvergne, France_

Small; goat; from Maurs.

Cabrillon
_Auvergne, France_

So much like the Cabrecon they might be called sister nannies under
the rind.

Cachet d'Entrechaux, le, or Fromage Fort du Ventoux

_Provence Mountains, France_

Semihard; sheep; mixed with brandy, dry white wine and sundry
seasonings. Well