Bresegaut
_Savoy, France_
Soft, white.
Breslau
_Germany_
A proud Prussian dessert cheese.
Bressans _see_ les Petits.
Bresse
_France_
Lightly cooked.
Bretagne _see_ Montauban.
Brevine
_Switzerland_
Emmentaler type.
Briancon _see_ Alpin.
Brick _see_ Chapter 4.
Brickbat
_Wiltshire, England_
A traditional Wiltshire product since early in the eighteenth century.
Made with fresh milk and some cream, to ripen for one year before
"it's fit to eat." The French call it Briqueton.
Bricotta
_Corsica_
Semisoft, sour sheep, sometimes mixed with sugar and rum and made into
small luscious cakes.
Brie _see_ Chapter 3; _also see_ Cendre and Coulommiers.
Brie Facon
_France_
The name of imitation Brie or Brie type made in all parts of France.
Often it is dry, chalky, and far inferior to the finest Brie
_veritable_ that is still made best in its original home, formerly
called La Brie, now Seine et Marne, or Ile-de-France.
_see_ Nivernais Decize, Le Mont d'Or, and Ile-de-France.
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