The Complete Book of Cheese Part 36

Our imitation of this creamy sort of fresh, white Roquefort is as popular in foreign colonies in America as back in its Hungarian and Greek homelands. On New York's East Side several stores advertise "Brindza fresh daily," with an extra "d" crowded into the original Brinza.

Brine _see_ Italian Bra, Caucasian Ekiwani, Brina Dubreala, Briney.

Briney, or Brined _Syria_

Semisoft, salty, sharp. So-called from being processed in brine.

Turkish Tullum Penney is of the same salt-soaked type.

Brinza, or Brinsen _Hungary, Rumania, Carpathian Mountains_

Goes by many local names: Altsohl, Klencz, Landoch, Liptauer, Neusohl, Siebenburgen and Zips. Soft, sheep milk or sheep and goat; crumbly, sharp and biting, but creamy. Made in small lots and cured in a tub with beech shavings. Ftinoporino is its opposite number in Macedonia.

Brioler _see_ Westphalia.

Briquebec _see_ Providence

Briqueton _England_

The French name for English Wiltshire Brickbat, one of the very few cheeses imported into France. Known in France in the eighteenth century, it may have influenced the making of Trappist Port-Salut at the Bricquebec Monastery in Manche.

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.

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.

b.u.t.ter and Cheese _see_ Chapter 8.

"b.u.t.ter," Serbian _see_ Kajmar.

b.u.t.termilk _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 cla.s.sical greats, imitated all around the world and back to Italy again. _See_ Chapter 3.

Caciocavallo Siciliano _Sicily, also in U.S.A._

Essentially a pressed Provolone. Usually from cow's whole milk, but sometimes from goat's milk or a mixture of the two. Weight between 17-1/2 and 26 pounds. Used for both table cheese and grating.