A more or less successful imitation of Trappist Tamie, a trade-secret triumph of Savoy. At its best from October to June.
Beaupré de Roybon
Dauphiné, France
A winter specialty made from November to April.
Beckenried
Switzerland
A good mountain cheese from goat milk.
Beer cheese
U.S.A.
While our beer cheese came from Germany and the word is merely a translation of Bierkäse, we use it chiefly for a type of strong Limburger made mostly in Milwaukee. This fine, aromatic cheese is considered by many as the very best to eat while drinking beer. But in Germany Bierkäse is more apt to be dissolved in a glass or stein of beer, much as we mix malted powder in milk, and drunk with it, rather than eaten.
Beer-Regis
Dorsetshire, England
This sounds like another beer cheese, but it's only a mild Cheddar named after its hometown in Dorsetshire.
Beist-Cheese
Scotland