olored meerschaum.

Bloder, or Schlicker Milch
_Switzerland_

Sour-milker.

Blue Cheddar _see_ Cheshire-Stilton.

Blue, Danish _see_ Danish Blue.

Blue Dorset _see_ Dorset.

Blue, Jura _see_ Jura Bleu and Septmoncel.

Blue, and Blue with Port Links
_U.S.A._

One of the modern American process sausages.

Blue, Minnesota _see_ Minnesota.

Blue Moon
_U.S.A._

A process product.

Blue Vinny, Blue Vinid, Blue-veined Dorset, or Double Dorset
_Dorsetshire, England_

A unique Blue that actually isn't green-veined. Farmers make it for
private consumption, because it dries up too easily to market. An
epicurean esoteric match for Truckles No. 1 of Wiltshire. It comes in
a flat form, chalk-white, crumbly and sharply flavored, with a "royal
Blue" vein running right through horizontally. The Vinny mold, from
which it was named, is different from all other cheese molds and has a
different action.

Bocconi Geganti
_Italy_

Sharp and smoky specialty.

Bocconi Provoloni _see_ Provolone.

Boite _see_ Fromage de Boite.

Bombay
_India_

Hard; goat; dry; sharp. Good to crunch with a Bombay Duck in place of
a cracker.

Bondes _see_ Bondon de Neufchatel.

Bondon de Neufchatel, or Bondes
_Normandy, France_

Nicknamed _Bonde a tout bien_, from resemblance to the bung in a
barrel of Neuchatel wine. Soft, small loaf rolls, fresh and mild.
Similar to Gournay, but sweeter because of 2% added sugar.

Bondon de Rouen
_France_

A fresh Neufchatel, similar to Petit Suisse, but slightly salted, to
last up to ten days.

Bondost
_Sweden_

When caraway seed is added this is called Kommenost, spelled Kuminost
in Norway.

Bond Ost
_U.S.A._

Imitation of Scandinavian cheese, with small production in Wisconsin.

Bon Larron
_France_

Romantically named "the penitent thief."

Borden's
_U.S.A._

A full line of processed and naturals, of which Liederkranz is the
leader.

Borelli
_Italy_

A small water-buffalo cheese.

Bossons Maceres
_Provence, France_

A winter product, December, January, February and March only.

Boudanne
_France_

Whole or skimmed cow's milk, ripens in two to three months.

Boudes, Boudon
_Normandy, France_

Soft, fresh, smooth, creamy, mild child of the Neufchatel family.

Bougon Lamothe _see_ Lamothe.

Bouille, la
_Normandy France_

One of this most prolific province's thirty different notables. In
season October to May.

Boule de Lille
_France_

Name given to