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Beaufort d'Alpage
Named after a small rural town in the French Alps, this giant cheese (a whole wheel weighs over 80 pounds) is creamier and richer than other Alpine cheeses like Emmental, Gruyere and Comté. The term D'Alpage indicates that this Beaufort is made from milk taken from a special breed of mountain cows (Tarines) that graze naturally, as opposed to those that are fed indoors from a trough. Aging of up to 8 months takes place in the off-season in rural Alpine cellars that are naturally cool all year long.

Beauvoorde
This cheese was created in the early 1990's by Arthur Djes, innkeeper of Beauvoorde Village in Belgium. Beauvoorde is a semi-hard cheese made from cow's milk. It has a hexagonal shape with gray, natural rind, a mild flavor and a spicy aroma.

 

Belstone
A creamy farmhouse Devon cheese made from unpasteurised milk & with vegetarian rennet. Very similar to Curworthy (see Devon Oke below). The whole cheese weighs about 2Kg. (Veg Rennet)

 

 

Berkshire Blue
Berkshire Blue is made from whole unpasteurized Jersey cow’s milk. This artisan cheese is made in small batches, starting with only 60 gallons of milk. Its production is completely by hand, and by only one person. It is hand-stirred, hand-ladled and manually turned, resulting in an exceptionally creamy, smooth blue.

Bethmale
Bethmale is the most famous of the goat's milk cheeses from the Pyrenees. Its flavor is tangy and somewhat spicy yet mild. It is semi-hard, uncooked with a pressed curd and has few pea-sized holes. Its naturally forming rind is brushed and turned for 2 to 3 months to assist in its hardening.

 

Bingham Hill Rustic Blue
A natural rind beauty, with hints of nuts and oak, Bingham Hill Rustic Blue is a decidedly unique artisanal cheese with a great depth of flavor. Great when served as a table cheese, this cheese also melts well and is fantastic over vegetables, meats or in a pasta sauce. Pairs perfectly with port or fine red wine.

 

Bishop's Blessing - Select Cut
Only a few farms in England possess a herd of water buffalo. Imported from Italy and Romania, these buffalo are unaltered by genetic manipulation and still thrive without excessive antibiotics and high protein feeds. Instead, they feed on the grass and clover from the English countryside. Their milk is pure white and beautifully smooth - and full of natural goodness. Buffalo milk is much lower in cholesterol than cow's milk, great news for all who are watching their cholesterol! It is also richer in proteins, important minerals such as calcium, iron and phosphorus, richer in vitamin A and contains high levels of the natural antioxidant tocopheral.

Bleu d'Auvergne
This blue from southeastern France is creamier than Roquefort owing to the fact that it is made from cow's milk rather than sheep's. The terrain near Auvergne is craggy and desolate and thus better suited to raising sheep than cows. Even so, the region manages to produce enough cow's milk to eke out its small annual production of Bleu d'Auvergne. Bleu d'Auvergne is great crumbled on a tossed salad. You should also try a small piece on a slice of apple for a beautiful, healthy midday snack.

Bleu de Gex
Cows graze in the pastures of the Jura Mountains in Comte 6,000 ft. above sea level. Here, they munch on mountain grass and flowers that give their milk a distinct flavor reminiscent of mushroom and tarragon flavors. The mould of the mountain grass and flowers traditionally passed into their milk. This milk is used to produce Bleu de Gex. The mould in the milk used to be enough to create a blue cheese, but today they help it along a little by adding some penicillium roqueforti to the milk. It still retains its beefy, fruity flavor, evenly marbled with pale green mould. Aged 1-3 months, Bleu de Gex can be difficult to find in the US.

Blue Castello
This brie-like blue cheese from Denmark is made by Tholstrup, the same company that makes Saga Blue at its factory in the United States. Blue Castello is richer than Saga Blue and is made only in Denmark. Castello is a distant derivative of Italian Gorgonzola but has a higher fat content and a milder flavor. It is a perfect blue for those who like a little blue flavor without being blown away.

 

Blue
Blue Cheese is an American version based on the many European blue cheeses, and it's delicious crumbled on top of salads or paired with fruit slices. Because it crumbles easily, it's a good idea not to stack other cheeses and foods on top of Blue cheese.
Edelpilz is a German blue vein cheese more commonly known as German Blue. Its rind is soft and dry, the center contains cracks and veins of blue-green mold.

 

Boursault
Boursault is a very popular double cream cheese that is frequently found in grocery stores across France. Boursault, was originally made in 8-ounce drums. The company is now owned by Boursin, which makes relatively well-known spreadable, herbed cheeses.

 

Brie
Brie dates back to 11th century France from the province of Le Brie. Both cheeses are round and have creamy yellow, soft interiors with a thin white powdery crust... you can eat it. Camembert has a higher moisture content and tends to be a bit taller. Mild to heady flavors, sometimes described as "mushroom like," develop with aging.

 

Brin d'Amour
Brin d'Amour means little bit of love, and so it's no surprise that this cheese comes from the tiny romantic island of Corsica. Made from ewe or goat milk and rolled in dried rosemary with an occasional juniper berry and chili pepper, Brin d'Amour is elegant and delicate... and has a wonderful taste you won't forget. [Sometimes this cheese is also called Fleur du Maquis.]

Bruder Basil
Bruder Basil comes to us from Bavaria and is made in the tradition of Rauchkäse, a smoked cheese typical of the region. This semi-soft cows milk cheese has a darker natural rind and a rich creamy texture.

 

 

Buche de Chevre
This wonderful goat's milk cheese from Poitou in the Loire Valley comes to us in handcrafted wooden crates containing two 4-pound logs of the most exquisite chevre we have ever tasted! Each Buche de Chevre is aged for two months, during which time it develops a hard, edible crust complete with a bloomy white mold coating. It is sharp and tangy near the rind and gets progressively richer and creamier toward the center.