Banon cheese is a soft, almost runny cheese that matures without a rind forming on it. The wheels are wrapped in chestnut leaves that have been soaked in brandy. The taste is like something between bacon and hay.
Beaufort cheese is a semi-firm, smooth French cheese. One version is made in dairies; another is made in small farmhouses up in the alps. The colour depends on whether the cheese is made in summer or winter.
Bleu de Bresse (aka Bresse Bleu) is a mild blue cheese with a mild, mushroomy aroma and flavour. It has a smooth, off-white rind similar to the rind on Brie and Camembert cheese. Inside, it is creamy and soft like Brie, almost spreadable, with patches of greenish-blue mould.
Bleu de Gex is a blue cheese that is yellowy and semi-firm with pale blue-green veins. When the cheese is young, its taste is very mild; as it ages the taste gets more robust.
Bleu de Termignon is a rare, raw-milk farmhouse blue cheese made high in the alps of south-eastern France. The blue in the cheese develops naturally.
Bleu des Basques is a semi-firm, slightly crumbly, blue cheese. It has bluish-grey veins, and a rind, and is milder and less salty than other blue cheeses.
Bleu des Causses is a cow’s milk blue cheese. Inside, it is creamy but crumbly, with blue mould veins. It is is milder and less expensive than Roquefort cheese.
Boursin cheese is a creamy, mild cheese made from pasteurized cow’s milk to which is added cream and seasonings. It is typically used as a snacking cheese but can also be used as an ingredient in cooking.
Brebis au piment d’Espelette is sheep’s milk cheese made with red pimento in it, and rubbed with pimento powder. The pimento taste comes through as lightly fruity rather than piquant.
Brebis de l’Abbaye de Belloc is a sheep’s milk cheese from the Basque area of France. As the cheese ages it takes on a stronger, caramelized flavour. You don’t eat the rind.
Brebis des Pyrénées cheese is a generic term for cheeses made of sheep’s milk from the Pyrénées region in southern France. Brebis means a “female sheep”.
Brebis du Lochois is a soft sheep’s milk cheese from France. Its rind has a greyish-blue mould on it. It has a butterfat content of 45%.
Brebis Pardou is French cheese made from the milk of béarnaise sheep. It has a brown crust on it.
Brie is a creamy French cheese popular for its smooth yet tangy, slightly acid taste and its woodsy smell. It is pale yellow inside with a crust like a soft white velvet. It can legally be made anywhere, by anyone.
Brie de Coulommiers is a particular version of Brie cheese made in Seine & Marne, France. It has a more pungent smell than other Bries. It is often used as a breakfast cheese.
Brie de Meaux is a Brie cheese made from raw cow’s milk. It is aged at least 4 weeks, developing a nutty flavour as it ages. The ones made in the fall are considered by some to be the best.
Brousse du Rove is a fresh, unaged goat’s milk cheese. It is a very soft cream cheese that melts in your mouth. It is sold in cylinder shapes.
Brousse du Var is a fresh cheese made from sheep’s milk. It is meant to be sold on the same day it’s made. Customers used to bring their own containers to the cheese shops for the cheeses to be unmoulded into.
Camembert is a mild, creamy cheese that is slightly salty. The outside crust may acquire a few splashes of red as it ages. The older the cheese is, the more runny it will be, but when it is too old, it develops an unpleasant ammonia smell.
Campénéac Cheese was a Port du Salut style cheese. It was very pliable with tiny holes. It had a very strong smell that belied its very mild taste. The nuns stopped making it in 1994.
Cantal Cheese is a semi-firm cheese made from cow’s milk from up to three different breeds of cattle. There are both pasteurized milk and raw milk versions. Well-aged ones can be used for grating.
Chaource is a tall, round brie-like double crème cheese. It has a mild taste with an acidic edge to it, and a slight mushroomy aroma.
Chèvre cheese is cheese made from goat’s milk. In particular, the term tends to indicate goat’s milk cheeses from France, or at least, made in a French style.
Chèvre frais is a generic term for unaged French cheese made from pasteurized goat’s milk. Fresh goat’s cheeses don’t go stringy when heated; aged ones tend to.