Brickbat
_Wiltshire, England_

A traditional Wiltshire product since early in the eighteenth century.
Made with fresh milk and some cream, to ripen for one year before
"it's fit to eat." The French call it Briqueton.

Bricotta
_Corsica_

Semisoft, sour sheep, sometimes mixed with sugar and rum and made into
small luscious cakes.

Brie _see_ Chapter 3; _also see_ Cendré and Coulommiers.

Brie Façon
_France_

The name of imitation Brie or Brie type made in all parts of France.
Often it is dry, chalky, and far inferior to the finest Brie
_véritable_ that is still made best in its original home, formerly
called La Brie, now Seine et Marne, or Ile-de-France.

_see_ Nivernais Decize, Le Mont d'Or, and Ile-de-France.

Brie de Meaux
_France_

This genuine Brie from the Meaux region has an excellent reputation
for high quality. It is made only from November to May.