Briançon see Alpin.
Brick see [Chapter 4].
Brickbat
Wiltshire, England
A traditional Wiltshire product since early in the eighteenth century. Made with fresh milk and some cream, to ripen for one year before "it's fit to eat." The French call it Briqueton.
Bricotta
Corsica
Semisoft, sour sheep, sometimes mixed with sugar and rum and made into small luscious cakes.
Brie see [Chapter 3]; also see Cendré and Coulommiers.
Brie Façon
France
The name of imitation Brie or Brie type made in all parts of France. Often it is dry, chalky, and far inferior to the finest Brie véritable that is still made best in its original home, formerly called La Brie, now Seine et Marne, or Ile-de-France.
see Nivernais Decize, Le Mont d'Or, and Ile-de-France.