Brittle _see_ Greek Cashera, Italian Ricotta, Turkish Rarush Durmar,
and U.S. Hopi.

Brizecon
_Savoy, France_

Imitation Reblochon made in the same Savoy province.

Broccio, or le Brocconis
_Corsica, France_

Soft, sour sheep milk or goat, like Bricotta and a first cousin to
Italian Chiavari. Cream white, slightly salty; eaten fresh in Paris,
where it is as popular as on its home island. Sometimes salted and
half-dried, or made into little cakes with rum and sugar. Made and
eaten all year.

Broodkaas
_Holland_

Hard, flat, nutty.

Brousses de la Vézubie, les
_Nice, France_

Small; sheep; long narrow bar shape, served either with powdered sugar
or salt, pepper and chopped chives. Made in Vézubie.

Brussels or Bruxelles