bondon
(bɔ̃dɔ̃)
[Fr., = bung.]
A soft Neufchâtel cheese made to resemble a bung in shape.
| 1894 G. du Maurier Trilby I. i. 58 A little cylindrical cheese called ‘bondon de Neufchâtel’. 1902 Encycl. Brit. XXVII. 355/2 The Neufchâtel, Gervais, and Bondon cheeses are soft varieties intended to be eaten quite fresh, like cream cheese. 1951 Good Housek. Home Encycl. 359/2 Bondon, a small, soft, whole-milk cheese made in France, shaped in the form of a bun[g]. |