Brinza.

Brine _see_ Italian Bra, Caucasian Ekiwani,
Brina Dubreala, Briney.

Briney, or Brined
_Syria_

Semisoft, salty, sharp. So-called from being processed in brine.
Turkish Tullum Penney is of the same salt-soaked type.

Brinza, or Brinsen
_Hungary, Rumania, Carpathian Mountains_

Goes by many local names: Altsohl, Klencz, Landoch, Liptauer, Neusohl,
Siebenburgen and Zips. Soft, sheep milk or sheep and goat; crumbly,
sharp and biting, but creamy. Made in small lots and cured in a tub
with beech shavings. Ftinoporino is its opposite number in Macedonia.

Brioler _see_ Westphalia.

Briquebec _see_ Providence

Briqueton
_England_

The French name for English Wiltshire Brickbat, one of the very few
cheeses imported into France. Known in France in the eighteenth
century, it may have influenced the making of Trappist Port-Salut at
the Bricquebec Monastery in Manche.