Hard; sheep; extra salty because always kept in brine.

Branja de Cosulet
_Rumania_

Described by Richard Wyndham in _Wine and Food_ (Winter, 1937): A
creamy sheep's cheese which is encased in pine bark. My only criticism
of this most excellent cheese is that the center must always remain a
gastronomical second best. It is no more interesting than a good
English Cheddar, while the outer crust has a scented, resinous flavor
which must be unique among cheeses.

Bratkäse
_Switzerland_

Strong; specially made to roast in slices over coal. Fine, grilled on
toast.

Breakfast, Frühstück, Lunch, Delikat, and other names
_Germany_

Soft and delicate, but with a strong tang. Small round, for spreading.
Lauterbach is a well-known breakfast cheese in Germany, while in
Switzerland Emmentaler is eaten at all three meals.

Breakstone
_U.S.A._

Like Borden and other leading American cheesemongers and
manufacturers, Breakstone offer a full line, of which their cream