Explore the rich and diverse world of cheeses that begin with “B” in this curated list! From creamy classics like Brie and Butterkäse to unique regional specialties like Norway’s caramel-like Brunost and France’s herb-crusted Brin d’Amour, these cheeses represent a wide array of flavours, textures and origins.
Whether you’re a cheese enthusiast looking to try something new or simply curious about different types, this guide offers a delicious starting point. Dive in and discover the delightful range of “B” cheeses perfect for any palate!
SEE ALSO: Our complete cheese index from “A” to “Z” →
Here’s a list of cheeses starting with “B,” arranged alphabetically with a short description for each:
Babybel
A small, semi-soft French cow’s milk cheese with a mild, creamy flavour, encased in red wax.
Bagòss
An Italian cow’s milk cheese from Lombardy, hard with a strong, nutty flavour and hints of saffron.
Baladi
A Middle Eastern cheese made from cow’s or goat’s milk, soft and slightly salty, commonly used fresh.
Banon
A French goat’s milk cheese wrapped in chestnut leaves, soft with a tangy, earthy taste.
Bavarian Blue
A German blue-veined cheese, creamy with a mild, slightly sweet flavour.
Baylough
An Irish cheddar-style cheese, semi-hard with a hint of smokiness and a sharp taste.
Beaufort
A French cow’s milk cheese from the Alps, semi-hard with a rich, fruity, and nutty flavour.
Beenleigh Blue
A British sheep’s milk cheese, blue-veined with a creamy, tangy taste.
Beer Cheese
An American cheese, spreadable and tangy with a hint of beer flavour, often enjoyed with crackers.
Bel Paese
An Italian cow’s milk cheese, semi-soft with a mild, creamy, and slightly fruity flavour.
Bellelay
A Swiss cow’s milk cheese, semi-hard with a strong aroma and tangy, herbal taste.
Berkswell
A British hard cheese made from sheep’s milk, nutty with a crumbly texture.
Beyaz Peynir
A Turkish white cheese made from sheep’s milk, brined, salty, and crumbly, often used in salads.
Bica
A Portuguese goat’s milk cheese, semi-hard with a mild, sweet flavour and firm texture.
Biere de Meaux
A French cow’s milk cheese washed in beer, semi-soft with a pungent, tangy flavour.
Bitto
An Italian cheese made from cow’s and goat’s milk, hard with a sweet, nutty taste, often aged for a strong flavour.
Bleu d’Auvergne
A French blue cheese made from cow’s milk, creamy and tangy with a spicy aroma.
Bleu de Bresse
A French blue cheese, soft and creamy with a mild, tangy flavour.
Bleu des Causses
A French cow’s milk blue cheese, similar to Roquefort, creamy with a rich, spicy flavour.
Blue Castello
A Danish blue cheese, creamy and soft with a mild, buttery taste.
Blue Stilton
A British blue cheese, semi-soft and crumbly with a sharp, tangy flavour.
Bocconcini
An Italian fresh mozzarella cheese, soft and mild, often served in salads.
Boerenkaas
A Dutch raw cow’s milk cheese, firm with a strong, earthy flavour.
Bonchester
A Scottish cow’s milk cheese, soft and creamy with a mild, buttery taste.
Bougon
A French goat’s milk cheese, semi-soft and tangy with a smooth texture.
Boulette d’Avesnes
A French cow’s milk cheese, spicy and pungent, often shaped in a cone and colored with paprika.
Bourgogne Truffle Cheese
A French cow’s milk cheese infused with truffle, creamy with an earthy, rich taste.
Bra
An Italian cow’s milk cheese, semi-hard with a tangy, nutty flavour, often aged.
Brânză de Burduf
A Romanian sheep’s milk cheese, salty and tangy, packed in sheep’s stomach lining.
Branzi
An Italian cow’s milk cheese from the Alps, semi-hard with a mild, nutty flavour.
Braudostur
An Icelandic cheese with a semi-hard texture and tangy, smoky flavour.
Braukäse
A German cheese washed in beer, semi-soft with a sharp, tangy taste.
Brébis du Lochois
A French sheep’s milk cheese, soft with a mild, creamy flavour.
Bresse Bleu
A French blue cheese, soft and creamy with a mild, mushroomy flavour.
Brie
A soft French cow’s milk cheese, creamy with a mild, buttery taste and edible rind.
Brie Noir
A French aged Brie, firm and crumbly with a sharp, nutty flavour.
Brillat-Savarin
A triple-cream French cheese, soft with a rich, buttery taste and smooth texture.
Brin d’Amour
A Corsican sheep’s milk cheese, covered in herbs, tangy and aromatic.
Brinza
A traditional cheese from Eastern Europe, usually made from sheep’s milk, crumbly and tangy.
Brocciu
A Corsican cheese made from sheep’s or goat’s milk, fresh and slightly sweet.
Brunost
A Norwegian brown cheese made from goat’s milk, sweet and caramel-like.
Bryndza
A Slovak cheese made from sheep’s milk, crumbly and sharp, often used in traditional dishes.
Buchette d’Anjou
A French goat’s milk cheese, soft and fresh with a mild, tangy taste.
Buffalo Mozzarella
An Italian fresh cheese made from water buffalo’s milk, soft and creamy.
Burrata
An Italian fresh cheese made from mozzarella and cream, soft with a rich, creamy center.
Butterkäse
A German cow’s milk cheese, semi-soft with a mild, buttery flavour.
Buttermilk Blue
An American blue cheese, creamy and tangy with a smooth texture.
Byaslag
A Mongolian cheese made from cow’s milk, hard with a slightly sour taste.
Byrewood
A Scottish goat’s milk cheese, soft with a tangy, mild flavour.