Brittle _see_ Greek Cashera, Italian Ricotta, Turkish Rarush Durmar,
and U.S. Hopi.
Brizecon
_Savoy, France_
Imitation Reblochon made in the same Savoy province.
Broccio, or le Brocconis
_Corsica, France_
Soft, sour sheep milk or goat, like Bricotta and a first cousin to
Italian Chiavari. Cream white, slightly salty; eaten fresh in Paris,
where it is as popular as on its home island. Sometimes salted and
half-dried, or made into little cakes with rum and sugar. Made and
eaten all year.
Broodkaas
_Holland_
Hard, flat, nutty.
Brousses de la Vezubie, les
_Nice, France_
Small; sheep; long narrow bar shape, served either with powdered sugar
or salt, pepper and chopped chives. Made in Vezubie.
Brussels or Bruxelles
_Belgium_
Soft, washed skim milk, fermented, semisharp, from Louvain and Hal
districts.
Budapest
_Hungary_
Soft, fresh, creamy and mellow, a favorite at home in Budapest and
abroad in Vienna.
Buderich
_Germany_
A specialty in Dusseldorf.
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