Similar to U.S. Brick. It comes in two styles; firm, and soft:
I. Also known as Schachtelkäse, Boxed Cheese; and Hohenheim, where it is made. A rather unimportant variety. Made in a copper kettle, with partially skim milk, colored with saffron and spiked with caraway, a handful to every two hundred pounds. Salted and ripened for three months and shipped in wooden boxes.
II. Also known by names of localities where made: Hohenburg, Mondess and Weihenstephan. Made of whole milk. Mild but piquant.
Bra No. I
Piedmont, Italy
Hard, round form, twelve inches in diameter, three inches high, weight twelve pounds. A somewhat romantic cheese, made by nomads who wander with their herds from pasture to pasture in the region of Bra.
Bra No. II
Turin and Cuneo, Italy
Soft, creamy, small, round and mild although cured in brine.
Brand or Brandkäse
Germany
Soft, sour-milk hand cheese, weighing one-third of a pound. The curd is cooked at a high temperature, then salted and set to ferment for a day. Butter is then mixed into it before pressing into small bricks. After drying it is put in used beer kegs to ripen and is frequently moistened with beer while curing.
Brandy see Caledonian, Cream.