The Complete Book of Cheese Part 31

d'Auray _see_ Sainte-Anne.

Aurigny, Fromage d' _see_ Alderney.

Aurillac _see_ Bleu d'Auvergne.

Aurore and Triple Aurore _Normandy, France_

Made and eaten all year.

Australian and New Zealand _Australia and New Zealand_

Enough cheese is produced for local consumption, chiefly Cheddar; some Gruyere, but unfortunately mostly processed.

Autun _Nivernais, France_

Produced and eaten all year. Fromage de Vache is another name for it and this is of special interest in a province where the chief compet.i.tors are made of goat's milk.

Auvergne, Bleu d' _see_ Bleu.

Au Vin Blanc, Confits _see_ Epoisses.

Avesnes, Boulette d' _see_ Boulette.

Aydes, les _Orleanais, France_

Not eaten during July, August or September. Season, October to June.

Azeito, Queijo do _Portugal_

Soft, sheep, sapid and extremely oily as the superlative _o_ implies.

There are no finer, fatter cheeses in the world than those made of rich sheep milk in the mountains of Portugal and named for them.

Azeitoso _Portugal_

Soft; mellow, zestful and as oily as it is named.

Azuldoch Mountain _Turkey_

Mild and mellow mountain product.

B

Backsteiner _Bavaria_

Resembles Limburger, but smaller, and translates Brick, from the shape. It is aromatic and piquant and not very much like the U.S.

Brick.

Bagnes, or Fromage a la Raclette _Switzerland_

Not only hard but very hard, named from _racler_, French for "sc.r.a.pe." A thick, one-half-inch slice is cut across the whole cheese and toasted until runny. It is then sc.r.a.ped off the pan it's toasted in with a flexible knife, spread on bread and eaten like an open-faced Welsh Rabbit sandwich.

Bagozzo, Grana Bagozzo, Bresciano _Italy_

Hard; yellow; sharp. Surface often colored red. Parmesan type.

Bakers' cheese

Skim milk, similar to cottage cheese, but softer and finer grained.

Used in making bakery products such as cheese cake, pie, and pastries, but may also be eaten like creamed cottage cheese.

Ball _U.S.A._

Made from thick sour milk in Pennsylvania in the style of the original Pennsylvania Dutch settlers.

Ballakase or Womelsdorf

Similar to Ball.

b.a.l.l.s, Dutch Red

English name for Edam.

Banbury _England_

Soft, rich cylinder about one inch thick made in the town of Banbury, famous for its spicy, citrus-peel buns and its equestrienne. Banbury cheese with Banbury buns made a sensational snack in the early nineteenth century, but both are getting scarce today.

Banick _Armenia_

White and sweet.

Banjaluka _Bosnia_

Port-Salut type from its Trappist monastery.

Banon, or les Pet.i.ts Banons _Provence, France,_

Small, dried, sheep-milker, made in the foothills of the Alps and exported through Ma.r.s.eilles in season, May to November. This sprightly summer cheese is generously sprinkled with the local brandy and festively wrapped in fresh green leaves.

Bar cheese _U.S.A._

Any saloon Cheddar, formerly served on every free-lunch counter in the U.S. Before Prohibition, free-lunch cheese was the backbone of America's cheese industry.

Barbacena _Minas Geraes, Brazil_

Hard, white, sometimes chalky. Named from its home city in the leading cheese state of Brazil.

Barberey, or Fromage de Troyes _Champagne, France_