Excellent munching.
Bierkaese
_Germany_
There are several of these unique beer cheeses that are actually
dissolved in a stein of beer and drunk down with it in the Bierstubes,
notably Bayrischer, Dresdener, and Olmuetzer. Semisoft; aromatic;
sharp. Well imitated in _echt Deutsche_ American spots such as
Milwaukee and Hoboken.
Bifrost
_Norway_
Goat; white; mildly salt. Imitated in a process spread in 4-1/4-ounce
package.
Binn
_Wallis, Switzerland_
Exceptionally fine Swiss from the great cheese canton of Wallis.
Bitto
_Northern Italy_
Hard Emmentaler type made in the Valtellina. It is really two cheeses
in one. When eaten fresh, it is smooth, sapid, big-eyed Swiss. When
eaten after two years of ripening, it is very hard and sharp and has
small eyes.
Blanc a la creme _see_ Fromage Blanc.
Blanc _see_ Fromage Blanc I and II.
Bleu
_France_
Brittle; blue-veined; smooth; biting.
Bleu d'Auvergne or Fromage Bleu
_Auvergne, France_
Hard; sheep or mixed sheep, goat or cow; from Pontgibaud and
Laqueuille ripening caves.
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