Beaujolais _see_ Chevretons.
Beaumont, or Tome de Beaumont
_Savoy, France_
A more or less successful imitation of Trappist Tamie, a trade-secret
triumph of Savoy. At its best from October to June.
Beaupre de Roybon
_Dauphine, France_
A winter specialty made from November to April.
Beckenried
_Switzerland_
A good mountain cheese from goat milk.
Beer cheese
_U.S.A._
While our beer cheese came from Germany and the word is merely a
translation of Bierkaese, we use it chiefly for a type of strong
Limburger made mostly in Milwaukee. This fine, aromatic cheese is
considered by many as the very best to eat while drinking beer. But in
Germany Bierkaese is more apt to be dissolved in a glass or stein of
beer, much as we mix malted powder in milk, and drunk with it, rather
than eaten.
Beer-Regis
_Dorsetshire, England_
This sounds like another beer cheese, but it's only a mild Cheddar
named after its hometown in Dorsetshire.
Beist-Cheese
_Scotland_
A curiosity of the old days.
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