Barboux
_France_
Soft.
Baronet
_U.S.A._
A natural product, mild and mellow.
Barron
_France_
Soft.
Bassillac _see_ Bleu.
Bath
_England_
Gently made, lightly salted, drained on a straw mat in the historic
resort town of Bath. Ripened in two weeks and eaten only when covered
with a refined fuzzy mold that's also eminently edible. It is the most
delicate of English-speaking cheeses.
Battelmatt _Switzerland, St. Gothard Alps, northern Italy, and
western Austria_
An Emmentaler made small where milk is not plentiful. The "wheel" is
only sixteen inches in diameter and four inches high, weighing forty
to eighty pounds. The cooking of the curd is done at a little lower
temperature than Emmentaler, it ripens more rapidly--in four months
--and is somewhat softer, but has the same holes and creamy though
sharp, full nutty flavor.
Bauden (_see also_ Koppen)
_Germany, Austria, Bohemia and Silesia_
Semisoft, sour milk, hand type, made in herders' mountain huts in
about the same way as Harzkaese, though it is bigger.
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