Part 33 (1/2)

A play on the Bel Paese name and fame. Weight one pound and diminutive in every other way.

Bergkase _see_ Allgauer.

Bergquara _Sweden_

Semihard, fat, resembles Dutch Gouda. Tangy, pleasant taste. Gets sharper with age, as they all do. Molded in cylinders of fifteen to forty pounds. Popular in Sweden since the eighteenth century.

Berkeley _England_

Named after its home town in Gloucester, England.

Berliner Kuhkase _Berlin, Germany_

Cow cheese, pet-named turkey c.o.c.k cheese by Berlin students. Typical German hand cheese, soft; aromatic with caraway seeds, and that's about the only difference between it and Alt Kuhkase, without caraway.

Bernarde, Formagelle Bernarde _Italy_

Cow's whole milk, to which about 10% of goat's milk is added for flavor. Cured for two months.

Berques _France_

Made of skim milk.

Berry Rennet _see_ Withania.

Bessay, le _Bourbonnais, France_

Soft, mild, and creamy.

Bexhill _England_

Cream cheeses, small, flat, round. Excellent munching.

Bierkase _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 Olmutzer. 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.