Brie de Melun
_France_

This Brie _véritable_ is made not only in the seasonal months, from
November to May, but practically all the year around. It is not always
prime. Summer Brie, called Maigre, is notably poor and thin. Spring
Brie is merely Migras, half-fat, as against the fat autumn Gras that
ripens until May.

Brillat-Savarin
_Normandy, France_

Soft, and available all year. Although the author of _Physiologie du
Goût_ was not noted as a caseophile and wrote little on the subject
beyond _Le Fondue_ (_see_ Chapter 6), this savory Normandy produce is
named in his everlasting praise.

Brina Dubreala
_Rumania_

Semisoft, sheep, done in brine.

Brindza
_U.S.A._

Our imitation of this creamy sort of fresh, white Roquefort is as
popular in foreign colonies in America as back in its Hungarian and
Greek homelands. On New York's East Side several stores advertise
"Brindza fresh daily," with an extra "d" crowded into the original