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Blue, Danish _see_ Danish Blue.
Blue Dorset _see_ Dorset.
Blue, Jura _see_ Jura Bleu and Septmoncel.
Blue, and Blue with Port Links _U.S.A._
One of the modern American process sausages.
Blue, Minnesota _see_ Minnesota.
Blue Moon _U.S.A._
A process product.
Blue Vinny, Blue Vinid, Blue-veined Dorset, or Double Dorset _Dorsetshire, England_
A unique Blue that actually isn't green-veined. Farmers make it for private consumption, because it dries up too easily to market. An epicurean esoteric match for Truckles No. 1 of Wiltshire. It comes in a flat form, chalk-white, crumbly and sharply flavored, with a "royal Blue" vein running right through horizontally. The Vinny mold, from which it was named, is different from all other cheese molds and has a different action.
Bocconi Geganti _Italy_
Sharp and smoky specialty.
Bocconi Provoloni _see_ Provolone.
Boite _see_ Fromage de Boite.
Bombay _India_
Hard; goat; dry; sharp. Good to crunch with a Bombay Duck in place of a cracker.
Bondes _see_ Bondon de Neufchatel.
Bondon de Neufchatel, or Bondes _Normandy, France_
Nicknamed _Bonde a tout bien_, from resemblance to the bung in a barrel of Neuchatel wine. Soft, small loaf rolls, fresh and mild.
Similar to Gournay, but sweeter because of 2% added sugar.
Bondon de Rouen _France_
A fresh Neufchatel, similar to Pet.i.t Suisse, but slightly salted, to last up to ten days.
Bondost _Sweden_
When caraway seed is added this is called Kommenost, spelled k.u.minost in Norway.
Bond Ost _U.S.A._
Imitation of Scandinavian cheese, with small production in Wisconsin.
Bon Larron _France_
Romantically named "the penitent thief."
Borden's _U.S.A._
A full line of processed and naturals, of which Liederkranz is the leader.
Borelli _Italy_
A small water-buffalo cheese.
Bossons Maceres _Provence, France_
A winter product, December, January, February and March only.
Boudanne _France_
Whole or skimmed cow's milk, ripens in two to three months.
Boudes, Boudon _Normandy, France_
Soft, fresh, smooth, creamy, mild child of the Neufchatel family.
Bougon Lamothe _see_ Lamothe.
Bouille, la _Normandy France_
One of this most prolific province's thirty different notables. In season October to May.
Boule de Lille _France_
Name given to Belgian Oude Kaas by the French who enjoy it.
Boulette d'Avesnes, or Boulette de Cambrai _Flanders, France_
Made from November to May, eaten all year.
Bourgain _France_
Type of fresh Neufchatel made in France. Perishable and consumed locally.
Bourgognes _see_ Pet.i.ts Bourgognes.
Box _Wurttemberg, Germany_
Similar to U.S. Brick. It comes in two styles; firm, and soft:
