Discover Over 200 Cheeses That Start With B

Did you know that more than 200 varieties of cheese start with B? Yeah, us, neither. That is, until we started doing some research. We soon discovered that cheeses from Mongolia, Italy, France, and many other places around the world come in names with B. Made from yak’s milk to buffalo’s milk, sheep’s and goat’s, you’ll find these cheeses starting with B are pretty awesome.

Burrata

Combining mozzarella and cream, from pasteurized water buffalo’s milk originally, burrata is one of the tastiest cheeses starting with B. The cheese uses Stracciatella, cheese from Italian buffalo milk, to create the unique texture and flavor. Coming from both the Apulia region of Italy (original) and certain parts of the United States, burrata has a fresh, soft artisan type with creamy and stringy texture. The rind is leaf wrapping, the cheese in white with a buttery, milky flavor and aroma, lives up to it name. Burrata means “buttery” in Italian.

Brie

A favorite cheese of cow’s milk from Seine-et-Marne, France, brie cheese comes in cream shades. The soft, artisan and soft-ripened cheese offers fruity, mild, nutty, tangy flavors with a pronounced, strong aroma. The best known cheese from France, nicknamed the “Queen of Cheese” the creamy, decadent cheese has been around for several hundred years. The brie you’ll find in France is quite different from what you’ll find in America, though. True French brie is unstabilized with complex flavors. American available brie is fairly close for the untrained palate, though.

Brieba

Coming from Westfield, Vermont, at the Barn First Creamery, the unique Brieba cheese has a creamy texture. The cheese comes from goat cheese from a small milking herd of about 30 goats. A dual layer of vegetable ash makes the rind, with one layer running through the center of the wheel. The fromage, as the French call cheese, melts into gooey textures as it ages, with a tangy, bright, musky, earthy, and sweet flavor.

Bismark

Made from unpasteurized sheep’s milk, originating in Vermont, Bismark cheese is as semi-hard, artisan cheese. The crumbly, firm texture and yellow coloring accompanies a buttery, creamy, nutty, sweet, or tangy flavor profile. The rindless cheese is cave-aged for at least three months before being sold. The cheese gets its name from the Vermont ram from the late Nineteenth Century. The internationally awarded cheese is a Super gold and ranked in the top 62 cheeses of the world.

Bella Lodi

Originating in Lodi, Italy, the Bella Lodi cheese belongs to the Parmesan family, made from unpasteurized cow’s milk. The hard, artisan cheese comes in grainy, flaky, or crumbly textures, with a natural rind and white color. The full-flavored cheese is aromatic and rich and sometimes goes by the name of Black Parmesan, Bella Lodi Raspadura, or Lodigrana Bella Lodi. Only one dairy in South Park Adda makes the cheese, maturing it for at least 18 months before selling it.

Bianco

Made from cow’s milk, originally in Germany, Bianco is a lovely hard, pale, yellow cheese. The cheese may also go by the names of Bianco Garlic or Bianco Original. A natural rind accompanies the creamy, open, soft texture. A buttery, garlicky, yet mild, flavor accompanies the semi-hard texture. The cheese originated in the Alps from a country farm, which largely accounts for its melt-in-your-mouth smoothness.

Byaslag

For something a bit more exotic, Byaslag cheese froms from yak’s milk of Mongolia. The fresh, soft artisan cheese has a firm texture, natural rind, and comes in a pale yellow. The creamy, mild, salty, and aromatic cheese is unripened. Kerif is used to separate the milk and form the cheese curds, which are then drained. Then, they are wrapped tightly in cloth, then pressed between two boards with a weight. The cheese comes in square blocks and may be cut and eaten fresh or dried hard. Mostly, this cheese is used during travel and festivities, or as a special treat for guests.

Butterkase

Coming from Austria and Germany (the name is clue!), Butterkase cheese is made from pasteurized cow’s milk. The semi-soft, high-fat cheese has a smooth, creamy, spreadable texture in pale yellow. The buttery, mild flavor comes from the name’s meaning: butter cheese (literally in German). The golden natural rind and decadent texture and flavor help to make this an extremely popular cheese in both Germany and Austria. Despite the name, though, the cheese contains no butter. The mild cheese takes about one month to ripen.

Buche de Chevre

A goat’s milk cheese, Buche de Chevre is white, soft and soft-ripened, and comes from Poitou, France. This creamy, flaky textured cheese has a sweet, tangy flavor, with a goat-milk aroma. Many consider this cheese an exquisite soft cheese perfect for recipe use as well as eating plain. The log-shaped cheese instantly melts in the mouth after being ripened for a minimum of 7 to 14 days.

Basajo

Originating in Italy, Basajo cheese is made from unpasteurized sheep’s milk. The cheese belongs to the blue cheese family, known for its creamy, semi-soft texture, with blue veins. The natural rind and cream color of the cheese offer sharp, sweet, and tangy flavors. A rich, pronounced aroma partially comes from the cheese’s aging process in passito white wine, off-setting the typical sharpness of blue cheese.

Butte

Made from unpasteurized cow’s milk, Butte cheese originated in France. It’s a soft-ripened, smooth-textured cheese in yellow. The flavor is described as bitter and salty, with a rich, ripe aroma. The cheese has a washed rind and usually comes in a brick shape. A buttery texture with a bitter, mushroom-y aroma may also greet the senses when eaten in mature stages. When eaten young, the cheese interior has a runny texture around the edges and a sharper taste.

All Other Cheeses That Start with B

We can provide a comprehensive list for all the cheeses that start with B, but to describe them all would take up far too much space! Some are made by only specific manufacturers or in specific regions, while many are made in numerous locations.

• Baby Brie
• Baby Swiss
• Babybel
• Bad Axe
• Baguette Laonnaise
• Baita Friuli
• Baladi
• Balaton
• Balfour
• Baluchon
• Bandal
• Banon
• Barambah Oragnics Marinated Feta
• Barber’s 1833
• Barberey
• Barden Blue
• Barely Buzzed
• Barick Obama
• Barilotto
• Barkeater
• Baron Bigod
• Baronerosso di Capra
• Barrel Aged Feta
• Barricato al Pepe
• Barry’s Bay Cheddar
• Bartlett
• Baserri
• Basils Original Rachkase
• Basing
• Baskeriu
• Balıkesir Sepet Peyniri or Basket Cheese
• Basket Molded Ricotta
• Bassigny au Porto
• Bath Blue
• Bath Soft Cheese
• Bath Soft Cheese Truffled
• Batzos
• Bavaria Blu
• Bavarian Bergkase
• Bayley Hazen Blue
• Baylough
• Beach Box Brie
• Bear Hill
• Beaufort
• Beaumont
• Beauvale
• Beauvoorde
• Beecher’s Flagship
• Beehive Fresh
• Beemster Aged
• Beemster Classic
• Beemster Extra Aged
• Beemster Graskaas
• Beemster’s 2% Milk
• Beenleigh Blue
• Beer Cheese
• Bega Processed Cheddar
• Bel Ceillo
• Bel Paese
• Bela Badia
• Belle Crème
• Belletoile
• Bellwether Farms Crescenza
• Ben Nevis
• Ben’s Cream Cheese
• Benedictine
• Bent River
• Bergader
• Bergere Bleue
• Bergues
• Berkswell
• Bermondsey Hard Pressed
• Bermuda Triangle
• Bethmale des Pyrenees
• Bettine Bleu
• Bettine Grand Cru
• Beyaz Peynir
• Bianca
• Bica de Queijo
• Bierkase
• Big Cow
• Big John’s Cajun
• Big Rock Blue
• Big Woods Blue
• Bijou
• Binnorie Marinated Fetta
• Bishop Kennedy
• Bix
• Black Betty
• Black Bomber Cheddar
• Black Pearl
• Blacksticks Blue
• Blarney Castle
• Blenda
• Blended Nevis
• Bleu Benedictin
• Bleu d’Auvergne
• Bleu de Laqueuille
• Bleu Des Causses
• Bleu L’Ermite
• Bleu Mont Dairy Bandaged Cheddar
• Bleubry
• Blissful Blocks
• Blissful Toppings
• Bloomsdale
• Blu ‘61
• Blu Della Casera
• Blu di Bufala
• Blue Benedictine
• Blue Castello
• Blue Earth
• Blue Goat
• Blue Ledge La Luna
• Blue Lupine
• Blue Rathgore
• Blue Vein (Australian)
• Blue Vein Cheese
• Blue Wensleydale
• Blue Yonder
• Bluebell Falls Cygnus
• Blythedale Camenbert Vermont
• Bocconcini
• Boeren-Leidse met sleutels
• Bohemian Blue
• Boivin Extra Aged Cheddar
• Boivin Marbled Cheddar
• Boivin Medium Cheddar
• Bon Pere
• Bonaparte
• Bonchester
• Bonde du Poitou
• Bone Char Square
• Bonifaz
• Bonne Bouche
• Boo Boo Baby Swiss
• Bootlegger
• Bossa
• Bosworth
• Bothwell Black Truffle Cheddar
• Boucher Blue
• Bougon
• Boulder Chevre
• Boule Du Roves
• Boulette d’Avesnes
• Bouncing Berry
• Bourdin Goat Log
• Boursault
• Boursin
• Bouyssou
• Bra cheese
• Bra Duro DOP
• Branza de Burduf
• Braudostur
• Breakfast Cheese
• Brebirousse d’Argental
• Brebis Blanche
• Brebis d’Azure
• Brebis du Lavort
• Brebis du Puyfaucon
• Brefu Bach
• Bresse Bleu
• Brewer’s Gold
• Brick Cheese
• Bridgewater
• Brie au poivre
• Brie Coco
• Brie d’Alexis
• Brie de Meaux
• Brie de Melun
• Brie de Portneuf
• Brie de Portneuf Double Cream
• Brie du Pommier
• Brightwell Ash
• Brillat-Savarin
• Brillo di Treviso
• Brimstone
• Brin
• Brin d’Amour
• Brinza — Feta Style
• Briqueete du Brebis
• Briquette du Forez
• Briscola
• Brise du Matin
• Brocciu
• Broncha
• Brös
• Brousse du Rove
• Brown’s Gulch
• Bruder Basil
• Brunost
• Brusselae Kaas
• Brutal Blue
• Bryndza
• Buchette a la Sarriette
• Buchette d’Anjou
• Buck Hill Sunrise
• Bufala Soldier
• Bufalino
• Bufarolo
• Buff Blue
• Buffalo mozzarella
• Burgos
• Burwash Rose
• Burwood Bole
• Buttercup
• Buttermilk Blue
• Buttermilk Blue Affinee
• Butternut Buxton Blue

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