The Complete Book of Cheese Part 34

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 _Dorsets.h.i.+re, 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 Wilts.h.i.+re. 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: