Similar to better-known Cantal of the same
province. Akin to Roquefort and Stilton, and to Bleu de Laqueuille.
Bleu de Bassillac
_Limousin, France_
Blue mold of Roquefort type that's prime from November to May.
Bleu de Laqueuille
_France_
Similar to Bleu d'Auvergne, but with a different savor. Named for its
originator, Antoine Roussel-Laqueuille, who first made it a century
ago, in 1854.
Bleu de Limousin, Fromage
_Lower Limousin_
Practically the same as Bleu de Bassillac, from Lower Limousin.
Bleu de Salers
_France_
A variety of Bleu d'Auvergne from the same province distinguished for
its blues that are green. With the majority, this is at its best only
in the winter months, from November to May.
Bleu, Fromage _see_ Bleu d'Auvergne.
Bleu-Olivet _see_ Olivet.
Blind
The name for cheeses lacking the usual holes of the type they belong
to, such as blind Swiss.
Block Edam
_U.S.A._
U.S. imitation of the classical Dutch cheese named after the town of
Edam.
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