season October to May.

Boule de Lille
_France_

Name given to Belgian Oude Kaas by the French who enjoy it.

Boulette d'Avesnes, or Boulette de Cambrai
_Flanders, France_

Made from November to May, eaten all year.

Bourgain
_France_

Type of fresh Neufchâtel made in France. Perishable and consumed
locally.

Bourgognes _see_ Petits Bourgognes.

Box
_Württemberg, Germany_

Similar to U.S. Brick. It comes in two styles; firm, and soft:

I. Also known as Schachtelkäse, Boxed Cheese; and Hohenheim, where it
is made. A rather unimportant variety. Made in a copper kettle, with
partially skim milk, colored with saffron and spiked with caraway, a
handful to every two hundred pounds. Salted and ripened for three
months and shipped in wooden boxes.