21 Cheeses that start with B


Here’s a list of cheeses that start with the letter B.

1. Brie

Brie is a soft, creamy cheese with a pale, white rind and a soft, buttery interior. It is made from cow’s milk and has a mild, slightly tangy flavor. It is often served as an appetizer or used in cooking, such as in dishes like Brie and mushroom tart.

2. Blue cheese

Blue cheese is a type of cheese that is made with cow, sheep, or goat’s milk and has blue or blue-gray veins of mold running through it. It has a strong, pungent flavor and a crumbly texture. Some popular types of blue cheese include Roquefort, Gorgonzola, and Stilton. Blue cheese is often served on salads or as a condiment for sandwiches.

3. Boursaul

Boursault is a soft, white cheese with a mild, buttery flavor. It is made from cow’s milk and has a creamy, smooth texture. It is often used as a spread or in cooking, such as in dishes like baked Boursault and mushroom gratin.

4. Buffalo mozzarella

Buffalo mozzarella is a type of mozzarella cheese made from the milk of water buffalo. It has a soft, creamy texture and a mild, milky flavor. It is often used in Italian dishes like caprese salad or pizza margherita.

5. Boursin

Boursin is a soft, white cheese with a mild, buttery flavor. It is made from cow’s milk and has a creamy, smooth texture. It is often used as a spread or in cooking, such as in dishes like Boursin and tomato tartines. It is often sold in small, cylindrical packages and can be spread on crackers or used in cooking. Some popular flavors of Boursin cheese include garlic and herbs, pepper, and cranberry and port.

6. Bandel

Bandel is a semi-hard cheese made from cow’s milk in the Indian state of West Bengal. It has a crumbly texture and a salty, slightly sour flavor. It is often used in Indian cuisine and can be grated or crumbled over dishes like rice and vegetables.

7. Banon

Banon is a soft, white cheese made from goat’s milk in the Provence region of France. It is traditionally wrapped in chestnut leaves and tied with raffia before aging. It has a tangy, acidic flavor and is often served as a table cheese or used in cooking.

8. Bra

Bra is a hard, aged cheese made from cow’s milk in the Piedmont region of Italy. It has a grainy texture and a sharp, pungent flavor. It is typically aged for at least six months, during which time it is regularly brushed and turned to help develop its flavor and texture. Bra cheese is often served as a table cheese or used in cooking to add flavor to dishes.

9. Bresse Bleu

Bresse Bleu is a blue cheese made from cow’s milk in the Bresse region of France. It has a creamy, smooth texture and a mild, slightly tangy flavor. It is made using traditional methods that involve piercing the cheese with needles to allow air to circulate and encourage the growth of blue-gray mold. Bresse Bleu is often served on salads or as a condiment for sandwiches.

10. Brin d’amour

Brindamour is a soft, white cheese made from cow’s milk in the Pays de Bray region of France. It has a creamy, spreadable texture and a mild, slightly nutty flavor.

11. Briquette de Brebis

Briquette de Brebis is a soft, white cheese made from sheep’s milk in the Loire Valley region of France. It has a creamy, spreadable texture and a tangy, slightly acidic flavor.

12. Brousse

Brousse is a soft, white cheese made from goat’s or sheep’s milk in the Provence region of France. It has a creamy, spreadable texture and a mild, slightly tangy flavor.

13. Bucheron

Bucheron is a soft, white cheese made from goat’s milk in the Loire Valley region of France. It has a creamy, spreadable texture and a tangy, slightly acidic flavor.

14. Bute Island Sheese

Bute Island Sheese is a vegan cheese made from soy and other plant-based ingredients. It is available in a variety of flavors, including cheddar, mozzarella, and gorgonzola, and can be used as a substitute for dairy cheese in a variety of dishes. Bute Island Sheese is suitable for those following vegan, vegetarian, or lactose-free diets.

15. Bydgoski

Bydgoski is a hard, yellow cheese made from cow’s milk from Poland. It has a dense, firm texture and a sharp, tangy flavor. It is often used as a table cheese or grated and added to dishes like soups and casseroles. Bydgoski cheese is typically aged for at least six months.

16. Burwash Rose

Burwash Rose is a hard, red cheese made from cow’s milk in the East Sussex region of England. It has a crumbly texture and a strong, pungent flavor. It is made using traditional methods and is aged for about nine months. Burwash Rose cheese is often served as a table cheese or used in cooking to add flavor to dishes.

17. Brescianella

Brescianella is a soft, white cheese made from cow’s milk in the Lombardy region of Italy. It has a creamy, spreadable texture and a mild, slightly nutty flavor. It is often served as a table cheese or used in cooking, such as in dishes like sandwiches or omelets.

18. Bra Tenero

Bra Tenero is a soft, white cheese made from cow’s milk in the Piedmont region of Italy. It has a creamy, spreadable texture and a mild, slightly tangy flavor. It is often served as a table cheese or used in cooking, such as in dishes like sandwiches or pasta.

19. Brillat-Savarin

Brillat-Savarin is a soft, creamy cheese made from cow’s milk in the Normandy region of France. It has a pale, white rind and a soft, buttery interior. It has a mild, slightly tangy flavor and is often served as an appetizer or used in cooking, such as in dishes like baked Brillat-Savarin and mushroom gratin. Brillat-Savarin cheese is named after the French lawyer and gastronome Jean Anthelme Brillat-Savarin.

20. Brocciu

Brocciu is a semi-hard cheese made from cow’s milk in the Corsica region of France. It has a pale yellow to orange rind and a firm, slightly crumbly texture. It has a nutty, slightly sweet flavor and is often used as a table cheese or in cooking, such as in dishes like grilled cheese sandwiches or pasta.

21. Brossat

Brossat is a soft, white cheese with a creamy, spreadable texture. It is made from cow’s milk and has a mild, slightly tangy flavor. It is often served as a table cheese or used in Catalan cooking, such as in dishes like sandwiches or omelets.


Simon

Simon is a food lover and passionate home cook with a talent for creating delicious, healthy meals. When he's not in the kitchen, he enjoys exploring new restaurants, cuisines, trying out new ingredients, and sharing his love of food with others. Simon has always been fascinated by the art of cooking and the ways in which food can nourish both the body and the soul.