Bulle
_Switzerland_
A Swiss-Gruyere.
Bundost
_Sweden_
Semihard; mellow; tangy.
Burgundy
_France_
Named after the province, not the wine, but they go wonderfully
together.
Bushman
_Australia_
Semihard; yellow; tangy.
Butter and Cheese _see_ Chapter 8.
"Butter," Serbian _see_ Kajmar.
Buttermilk
_U.S. & Europe_
Resembles cottage cheese, but of finer grain.
C
Cabecou, le
_Auvergne, France_
Small; goat; from Maurs.
Cabrillon
_Auvergne, France_
So much like the Cabrecon they might be called sister nannies under
the rind.
Cachet d'Entrechaux, le, or Fromage Fort du Ventoux
_Provence Mountains, France_
Semihard; sheep; mixed with brandy, dry white wine and sundry
seasonings. Well marinated and extremely strong. Season May to
November.
Caciocavallo
_Italy_
"Horse Cheese." The ubiquitous cheese of classical greats, imitated
all around the world and back to Italy again. _See_ Chapter 3.
Caciocavallo Siciliano
_Sicily, also in U.
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