or baked to a thick consistency, the result somewhat resembling
new-made cheese, though this is clearly not a true cheese." (MacNeill)

Belarno
_Italy_

Hard; goat; creamy dessert cheese.

Belgian Cooked
_Belgium_

The milk, which has been allowed to curdle spontaneously, is skimmed
and allowed to drain. When dry it is thoroughly kneaded by hand and is
allowed to undergo fermentation, which takes ordinarily from ten to
fourteen days in winter and six to eight days in summer. When the
fermentation is complete, cream and salt are added and the mixture is
heated slowly and stirred until homogeneous, when it is put into molds
and allowed to ripen for eight days longer. A cheese ordinarily weighs
about three-and-a-half pounds. It is not essentially different from
other forms of cooked cheese.

Beli Sir _see_ Domaci.

Bellelay, Tête de Moine, or Monk's Head
_Switzerland_

Soft, buttery, semisharp spread. Sweet milk is coagulated with rennet
in twenty to thirty minutes, the curd cut fairly fine and cooked not
so firm as Emmentaler, but firmer than Limburger. After being pressed,
the cheeses are wrapped in bark for a couple of weeks until they can