Belgian Oude Kaas by the French who enjoy it.

Boulette d'Avesnes, or Boulette de Cambrai
_Flanders, France_

Made from November to May, eaten all year.

Bourgain
_France_

Type of fresh Neufchatel made in France. Perishable and consumed
locally.

Bourgognes _see_ Petits Bourgognes.

Box
_Wuerttemberg, Germany_

Similar to U.S. Brick. It comes in two styles; firm, and soft:

I. Also known as Schachtelkaese, Boxed Cheese; and Hohenheim, where it
is made. A rather unimportant variety. Made in a copper kettle, with
partially skim milk, colored with saffron and spiked with caraway, a
handful to every two hundred pounds. Salted and ripened for three
months and shipped in wooden boxes.

II. Also known by names of localities where made: Hohenburg, Mondess
and Weihenstephan. Made of whole milk. Mild but piquant.

Bra No. I
_Piedmont, Italy_

Hard, round form, twelve inches in diameter, three inches high, weight
twelve pounds. A somewhat romantic cheese, made by nomads who wander
with their herds from pasture to pasture in the region of Bra.

Bra No. II
_Turin and Cuneo, Italy_

Soft, creamy, small, round and mild although cured in brine.

Brand or Brandkaese
_Germany_

Soft, sour-milk hand cheese, weighing one-third of a pound. The curd
is cooked at a high temperature, then salted and set to ferment for a
day. Butter is then mixed into it before pressing into small bricks.
After drying it is put in used beer kegs to ripen and is frequently
moistened with beer while curing.

Brandy _see_ Caledonian, Cream.

Branja de Brailia
_Rumania_

Hard; sheep; extra salty because always kept in brine.

Branja de Cosulet
_Rumania_

Described by Richard Wyndham in _Wine and Food_ (Winter, 1937): A
creamy sheep's cheese which is encased in pine bark. My only criticism
of this most excellent cheese is that the center must always remain a
gastronomical second best. It is no more interesting than a good
English Cheddar, while the outer crust has a scented, resinous flavor
which must be unique among cheeses.

Bratkaese
_Switzerland_

Strong; specially made to roast in slices over coal. Fine, grilled on
toast.

Breakfast, Fruehstueck, Lunch, Delikat, and other names
_Germany_

Soft and delicate, but with a strong tang. Small round, for spreading.
Lauterbach is a well-known breakfast cheese in Germany, while in
Switzerland Emmentaler is eaten at all three meals.

Breakstone
_U.S.A._

Like Borden and othe