CHEESE TYPES
BEL LAGO to BRANDKASE
BEL LAGO: Delicately
flavored, semi-soft cheese. Made in Switzerland.
BELLELAY: Semi-soft
with a flavor similar to Gruyere. Also known as Tete de Moine. Made in Switzerland.
BELLETOILE: A French triple-crème cheese. Mild.
BEL PAESE: Beautiful country. Mild, rich texture; spongy; creamy yellow
interior. Originally, an Italian cheese, America now produces it. Used for dessert
and snacks. Goes with fresh fruit and crusty French bread.
BERGQUARA: Similar to Gouda. Made in Sweden.
BERLINER KUHKASE: A soft cheese with caraway seeds. Made in Germany.
BERTOLLI: A
firm sheep’s milk cheese from Italy.
BIERKASE: Semi-soft,
with a pungent aroma rivaling Limburger.
BIFROST: White
goat cheese that comes as both natural and processed. Made in Norway.
BITTO: A
semi-firm cheese similar to Fontina. As it ripens, it becomes harder and more, more
flavorful. Made in Italy and Switzerland.
BLARNEY: An
Irish semi-soft cheese with a nutty flavor. In the Fontina family.
BLAUSCHIMMELKASE: Blue Cheese. There are two types – Edelpilz Blue, which is
crumbly with 26 percent butterfat and a sharp flavor; and Creamy Blue. Creamy Blue
is 70 percent butterfat categorizing it as a double-crème. It has a bland flavor
much like Brie.
BLEU: French.
Piquant, spicy; marbled, blue veined, semi-soft; creamy white. A wide variety available,
distinguishable by the different milks used in their processing. A versatile cheese
and a great eating cheese. Goes with fresh fruit, and bland crackers.
BLUE ďAUVERGNE: A French Roquefort. Hard cheese made from cow’s milk. Less
salty with a strong taste and aroma.
BLEU de GEX: France’s terrific version of Stilton cheese.
BLUE: American
or English blue veined cheeses made from cow’s milk and injected with the bacterium,
penicilliium roqueforti.
BLUE DORSET OR BLUE VINNEY: An English cheese made from cow’s milk. Aged. This also contains
a mold.
BOERKASE: American
semi-soft cheese. Buttery, made of cow’s milk. Available with caraway or naturally
smoked.
BOLA: A
semi-firm cow’s milk cheese. Made in Portugal.
BONBEL: A
semi-soft, bland cheese, flavored similarly to American Munster. Made in France.
BONDANE: A
French cheese from the Tomme family. Available skimmed or whole milk.
BONDOST: A
Swedish firm cheese with a mellow flavor. Often containing caraway seeds or cumin.
BOURSAULT: A French triple-crème cheese, rich and creamy. Made of goat’s
milk.
BOURSIN: Very
rich triple-crème cheese. Soft, delicate flavor. Made in France.
BRANDKASE: A German sour milk cheese. It is mixed with butter and ripened
in old beer kegs then moistened periodically with beer.
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