Brie de Meaux
France
This genuine Brie from the Meaux region has an excellent reputation for high quality. It is made only from November to May.
Brie de Melun
France
This Brie véritable is made not only in the seasonal months, from November to May, but practically all the year around. It is not always prime. Summer Brie, called Maigre, is notably poor and thin.
Spring Brie is merely Migras, half-fat, as against the fat autumn Gras that ripens until May.
Brillat-Savarin
Normandy, France
Soft, and available all year. Although the author of Physiologie du Goût was not noted as a caseophile and wrote little on the subject beyond Le Fondue (see [Chapter 6]), this savory Normandy produce is named in his everlasting praise.
Brina Dubreala
Rumania
Semisoft, sheep, done in brine.
Brindza
U.S.A.