This sprightly
summer cheese is generously sprinkled with the local brandy and
festively wrapped in fresh green leaves.
Bar cheese
_U.S.A._
Any saloon Cheddar, formerly served on every free-lunch counter in the
U.S. Before Prohibition, free-lunch cheese was the backbone of
America's cheese industry.
Barbacena
_Minas Geraes, Brazil_
Hard, white, sometimes chalky. Named from its home city in the leading
cheese state of Brazil.
Barberey, or Fromage de Troyes
_Champagne, France_
Soft, creamy and smooth, resembling Camembert, five to six inches in
diameter and 1-1/4 inches thick. Named from its home town, Barberey,
near Troyes, whose name it also bears. Fresh, warm milk is coagulated
by rennet in four hours. Uncut curd then goes into a wooden mold with
a perforated bottom, to drain three hours, before being finished off
in an earthenware mold. The cheeses are salted, dried and ripened
three weeks in a cave. The season is from November to May and when
made in summer they are often sold fresh.
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