The Complete Book of Cheese Part 49

Gavot _Hautes-Alpes, France_

A good Alpine cheese whether made of sheep, goat or cow milk.

Geheimrath _Netherlands_

A factory cheese turned out in small quant.i.ties. The color is deep yellow and it resembles a Baby Gouda in every way, down to the weight

Gerardmer, de _see_ Recollet

German-American adopted types

Bierkase Delikat Grinnen Hand Harzkase k.u.mmelkase Koppen Lager Liederkranz Mein Kaese Munster Old Heidelberg Schafkase (sheep) Silesian Stein Tilsit Weisslack (piquant like Bavarian Allgauer)

Gerome, la _Vosges, France_

Semihard: cylinders up to eleven pounds; brick-red rind; like Munster, but larger. Strong, fragrant and flavorsome, sometimes with aniseed.

It stands high at home, where it is in season from October to April.

Gervais _Ile-de-France, France_

Cream cheese like Neufchatel, long made by Maison Gervais, near Paris.

Sold in tiny tin-foil squares not much larger than old-time yeast.

Like Pet.i.t Suisse, it makes a perfect luncheon dessert with honey.

Gesundheitkase, Holsteiner _see_ Holstein Health.

Getmesost _Sweden_

Soft; goat; whey; sweet.

Gex _Pays de Gex, France_

Semihard; skim milk; blue-veined. A "little" Roquefort in season from November to May.

Gex Marbre _France_

A very special type marbled with rich milks of cow, goat and sheep, mixed. A full-flavored amba.s.sador of the big international Blues family, that are green in spite of their name.

Gien _see_ Fromage a la Creme.

Gislev _Scandinavia_

Hard; mild, made from skimmed cow's milk.

Gjetost _Norway_

A traditional chocolate-colored companion piece to Gammelost, but made with goat's milk.

Glavis _Switzerland_

The brand name of a cone of Sapsago. (_See_.)

Glattkase, or Gelbkase _Germany_

Smooth cheese or yellow cheese. A cla.s.sification of sour-milkers that includes Olmutzer Quargel.

Cloire des Montagnes _see_ Damen.

Gloucester _Gloucesters.h.i.+re, England_

There are two types: I. Double, the better of the two Gloucesters, is eaten only after six months of ripening. "It has a p.r.o.nounced, but mellow, delicacy of flavor...the tiniest morsel being pregnant with savour. To measure its refinement, it can undergo the same comparison as that we apply to vintage wines. Begin with a small piece of Red Ches.h.i.+re. If you then pa.s.s to a morsel of Double Gloucester, you will find that the praises accorded to the latter have been no whit exaggerated."

_A Concise Encyclopedia of Gastronomy,_ by Andre L. Simon.

II. Single. By way of comparison, the spring and summer Single Gloucester ripens in two months and is not as big as its "large grindstone"

brother. And neither is it "glorified Ches.h.i.+re." It is mild and "as different in qualify of flavour as a young and crisp wine is from an old vintage."

Glumse _West Prussia, Germany_

A common, undistinguished cottage cheese.

Glux _Nivernais, France_

Season, all year.

Goat _France_

A frank and fair name for a semihard, brittle mouthful of flavor.

Every country has its goat specialties. In Norway the milk is boiled dry, then fresh milk or cream added. In Czechoslovakia the peasants smoke the cheese up the kitchen chimney. No matter how you slice it, goat cheese is always notable or n.o.ble.

Gold-N-Rich _U.S.A._

Golden in color and rich in taste. Bland, as American taste demands.

Like Bel Paese but not so full-flavored and a bit sweet. A good and deservedly popular cheese none the less, easily recognized by its red rind.

Gomost _Norway_

Usually made from cow's milk, but sometimes from goat's. Milk is curdled with rennet and condensed by heating until it has a b.u.t.ter-like consistency. (_See_ Mysost.)

Gorgonzola _Italy_

Besides the standard type exported to us (_See_ Chapter 3.) there is White Gorgonzola, little known outside Italy where it is enjoyed by local caseophiles, who like it put up in crocks with brandy, too.

Gouda _see_ Chapter 3.

Gouda, Kosher _Holland_

The same semihard good Gouda, but made with kosher rennet. It is a bit more mellow than most and, like all kosher products, is stamped by the Jewish authorities who prepare it.

Goya _Corrientes, Argentine_