Hard; sheep; extra salty because always kept in brine.
Branja de Cosulet
Rumania
Described by Richard Wyndham in Wine and Food (Winter, 1937): A creamy sheep's cheese which is encased in pine bark. My only criticism of this most excellent cheese is that the center must always remain a gastronomical second best. It is no more interesting than a good English Cheddar, while the outer crust has a scented, resinous flavor which must be unique among cheeses.
Bratkäse
Switzerland
Strong; specially made to roast in slices over coal. Fine, grilled on toast.
Breakfast, Frühstück, Lunch, Delikat, and other names
Germany
Soft and delicate, but with a strong tang. Small round, for spreading. Lauterbach is a well-known breakfast cheese in Germany, while in Switzerland Emmentaler is eaten at all three meals.
Breakstone
U.S.A.
Like Borden and other leading American cheesemongers and manufacturers, Breakstone offer a full line, of which their cream cheese is an American product to be proud of.