| Term | Definition |
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| Baby Swiss | Similar to Swiss cheese but with smaller holes. Use as is, for snacks and sandwiches and in cooked dishes. Comes in low-fat variety. (Medium sharp to sharp, White, Semi-firm)
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| Bacteria | The smallest microscopic organism. Bacteria occur widely in nature and multiply rapidly. Certain species are active agents in fermentation. Lactic acid bacteria are important for cheesemaking as they transform the milk sugar, lactose, into lactic acid and help generate flavor during cheese ripening. The California Milk Advisory Board
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| Bakers Cheese | Similar to cottage cheese but smoother and softer. Mainly used in baked goods. (Mild, White, Soft curds)
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| Baladi | A Middle Eastern cheese eaten as is with crackers, in sandwiches, or as an appetizer. (Mild, rich, White, Soft, creamy, smooth)
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| Bandage-Wrapped Or Bandaged | A cheese that has been wrapped in cloth, generally instead of wax. After the curds are removed from the press, the pressed cheese is wrapped with a sterile cloth bandage; the cloth becomes an inedible part of the rind.
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| Barnyardy | A term often used to describe a cheese's aroma and sometimes its taste: Aged goat cheeses are often barnyardy. It is considered a positive characteristic of the cheese.
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| Basket Cheese | A semisoft loose curd cheese similar to Panela in taste and usage. Mainly used in cooking. (Mild, salty, White, Semisoft, moist)
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| Block (Cheese Shape) | A standard cheese size weighing 20 or 40 pounds.
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| Bloomy Rind Or White Rind Cheeses | This class or category of cheese comprises the white cheeses with soft creamy interiors. The rind is composed the Penicillium candidum mold, which grows naturally as the cheese ages. The mold grows on the outside of the cheese, breaking down the protein and fat inside, making it soft, runny, and more complex. Bloomy rind cheeses are generally aged for two weeks, which produces a mild flavor and subtle aroma.
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| Blue Cheese, Blue Mold Or Blue Veined Cheeses | Penicillium roqueforti, Penicillium gorgonzola or Penicillium glaucum spores are added to the cheese, which provide the blue-green colors and piquant flavor. The mold will not thrive until oxygen comes into contact with it, so the cheeses are pierced with pins, which allows the mold to flourish and causes the cheeses to develop a very high acid content and crumb-like texture. The California Milk Advisory Board
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| Breakfast Cheese | Refers to a type of soft-ripened cheese with pronounced flavor sometimes served at breakfast with bread and fruit. Also delicious as a snack or for entertaining. (Strong, aromatic, White, White crust with soft, creamy yellow interior)
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| Brebis | The French term for a cheese made from sheep's milk
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| Brie | Soft-ripened cheese with edible white crust. Flavor becomes stronger as cheese ages and creamy interior becomes softer. Delicious with crackers or bread, or with fruit for dessert. (Mild, rich, White, White crust with soft, creamy white interior)
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| Brie (Triple Creme) | Similar to Brie but with a richer taste and mouthfeel because of higher fat content. (Mild, rich, White, White crust with soft, creamy white interior)
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| Brine | A saturated solution consisting of salt and water used to wash and salt some cheese varieties during cheesemaking. Brine is used to begin forming a rind on cheese and to help inhibit the growth of undesirable bacteria. Brining refers to the process of immersing the cheese in brine, allowing it to slowly absorb salt over time. The California Milk Advisory Board
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