List of Italian Cheeses - B

B

• Bagòs (synonym for Bagòss)
• Bagoss (synonym for Bagòss)
• Bagòss – from Lombardy; a grana coloured with saffron from the Comune of Bagolino
• Bagòss di Bagolino (synonym for Bagòss)
• Bastardo del Grappa – from Veneto; a cheese traditionally made with mixed milks, hence ‘bastardo’, in the area of Monte Grappa
• Bauernkäse – South Tyrol; a cheese made from pasturised, semi-skimmed cow’s milk around Meran and Vinschgau
• Bebé di Sorrento – Campania; a cow’s milk cheese produced in a similar manner to Caciocavallo sorrentino in the Sorrentine Peninsula in the Province of Naples
• Beddo – Piedmont; a soft, compact, white-bodied cheese made from cow’s milk in the lower Cervo valley (Commune of Pralungo and the Oropa valley in the Comune of Biella
• Begiunn − Piedmont; a creamy-granular ricotta made in summer in the alpine pastures of Sauze d’Oulx and San Sicario (Commune of Cesana Torinese) in the upper Val di Susa, and also in Bardonecchia (Province of Turin)
• Bel Paese
• Bela Badia – South Tyrol; a soft cow’s milk cheese, or recent introduction, made in the commune of Bruneck with milk from the mountain farmsteads of the Puster Valley
• Bella Lodi – Lombardia; typical Italian hard cheese from Lodi, "Granone" lodigiano
• Belicino – Sicily; a fresh sheep’s mik cheese from the Belice valley, containing stoned olives of the type Oliva da Tavola Nocellara del Belice. The cheese, whose origins are post-World Two, is made within the communal territories of Calatafimi, Castelvetrano, Poggioreale, Salaparuta, Campobello di Mazara, Gibellina, Santa Ninfa, Petrosino and Salemi.
• Belmonte
• Bettelmatt – Piedmont
• Bergkäse
• Bernardo
• Biancospino
• Bocconcini
• Bocconcini alla panna di bufala (see Bocconcini)
• Bianco verde – Trentino; a cows’ milk cheese from Rovereto
• Bitto – DOP – Lombardy
• Bitto Valtellina (synonym for Bitto)
• Bonassai
• Boscatella di Fiavè – Trentino; a recently developed soft cheese made in Fiavè
• Boschetto al Tartufo – a cheese incorporating pieces of white truffle
• Bormino
• Boves
• Bra – DOP – Piedmont; made in three varieties:
  • Bra d'alpeggio
  • Bra duro
  • Bra tenero
• Branzi – Lombardy, a similar cheese to Formai del Mut
• Brebidor – Sardinia; a soft sheep’s milk cheese
• Brebiblu – Sardinia; a modern, soft, ‘blue’ (really green) sheep’s milk cheese inoculated with Penicillium roqueforti, made by Argiolas Formaggi in Dolianova (Province of Cagliari)
• Brocciu (see Brotzu)
• Bros (see Brös)
• Brös
• Bross (see Brös)
• Brossa – Val d’Aosta; cows’ milk
• Brotzu
• Brus (see Brös)
• Brus da latte
• Brus da ricotta
• Bruss (see Brös)
• Bruss delle Langhe (see Brös)
• Bruss di Castelmagno
• Bruss di Frabosa
• Bruz d'Murazzan
• Bruz d'Murazzanivan
• Bruzzu
• Burrata – a kind of mozzarella, stuffed with a mixture of mozzarella and cream
• Burrata delle Murge – Puglia; a Burrata produced since the early twentieth century in Andria (BA) and Martina Franca
  • Burrata di bufala – made from the milk of water buffalo
• Burrell
• Burrino
• Burrino e burrata di bufala (water buffalo’s milk cheeses from Campania)
• Busche
• Butirro
• Butterkäse (Lagundo) (see Algunder Butterkäse)