The Complete Book of Cheese Part 35

I. Also known as Schachtelkase, Boxed Cheese; and Hohenheim, where it is made. A rather unimportant variety. Made in a copper kettle, with partially skim milk, colored with saffron and spiked with caraway, a handful to every two hundred pounds. Salted and ripened for three months and shipped in wooden boxes.

II. Also known by names of localities where made: Hohenburg, Mondess and Weihenstephan. Made of whole milk. Mild but piquant.

Bra No. I _Piedmont, Italy_

Hard, round form, twelve inches in diameter, three inches high, weight twelve pounds. A somewhat romantic cheese, made by nomads who wander with their herds from pasture to pasture in the region of Bra.

Bra No. II _Turin and Cuneo, Italy_

Soft, creamy, small, round and mild although cured in brine.

Brand or Brandkase _Germany_

Soft, sour-milk hand cheese, weighing one-third of a pound. The curd is cooked at a high temperature, then salted and set to ferment for a day. b.u.t.ter is then mixed into it before pressing into small bricks.

After drying it is put in used beer kegs to ripen and is frequently moistened with beer while curing.

Brandy _see_ Caledonian, Cream.

Branja de Brailia _Rumania_

Hard; sheep; extra salty because always kept in brine.

Branja de Cosulet _Rumania_

Described by Richard Wyndham in _Wine and Food_ (Winter, 1937): A creamy sheep's cheese which is encased in pine bark. My only criticism of this most excellent cheese is that the center must always remain a gastronomical second best. It is no more interesting than a good English Cheddar, while the outer crust has a scented, resinous flavor which must be unique among cheeses.

Bratkase _Switzerland_

Strong; specially made to roast in slices over coal. Fine, grilled on toast.

Breakfast, Fruhstuck, Lunch, Delikat, and other names _Germany_

Soft and delicate, but with a strong tang. Small round, for spreading.

Lauterbach is a well-known breakfast cheese in Germany, while in Switzerland Emmentaler is eaten at all three meals.

Breakstone _U.S.A._

Like Borden and other leading American cheesemongers and manufacturers, Breakstone offer a full line, of which their cream cheese is an American product to be proud of.

Bresegaut _Savoy, France_

Soft, white.

Breslau _Germany_

A proud Prussian dessert cheese.

Bressans _see_ les Pet.i.ts.

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.

Brie de Meaux _France_

This genuine Brie from the Meaux region has an excellent reputation for high quality. It is made only from November to May.

Brie de Melun _France_

This Brie _veritable_ is made not only in the seasonal months, from November to May, but practically all the year around. It is not always prime. Summer Brie, called Maigre, is notably poor and thin. Spring Brie is merely Migras, half-fat, as against the fat autumn Gras that ripens until May.

Brillat-Savarin _Normandy, France_

Soft, and available all year. Although the author of _Physiologie du Gout_ was not noted as a caseophile and wrote little on the subject beyond _Le Fondue_ (_see_ Chapter 6), this savory Normandy produce is named in his everlasting praise.

Brina Dubreala _Rumania_

Semisoft, sheep, done in brine.

Brindza _U.S.A._