Medium-sharp, splendid White Cheddar from Green Bay, Wisconsin, the
Limburger county.

Grey
Germany and Austrian Tyrol

Semisoft; sour skim milk with salty flavor from curing in brine bath. 
Named from the gray color that pervades the entire cheese when ripe. 
It has a very pleasant taste.

Gruyere see Chapter 3.

Guessing, or Land-l-kas
Austria

Similar to Brick.  Skim milk.  Weight between four and eight pounds.

H

Habas see Caille.

Hable Creme Chantilly
Oesmo, Sweden

Soft ripened dessert cheese made from pasteurized cream by the old Walla Creamery.  Put up in five-ounce wedge-shaped boxes for export and sold for a high price, well over two dollars a pound, in fancy big city groceries.  Truly an aristocrat of cheeses to compare with the finest French Brie or Camembert. See Chapter 3.

Hand see Chapter 3.

Hard
Puerto Rico

Dry; tangy.

Harzkaese, Harz
Harz Mountains, Germany

Tiny hand cheese.  Probably the world’s smallest soft cheese, varying from 2-1/2 inches by 1-1/2 down to 1/4 by 1-1/2.  Packed in little boxes, a dozen together, rubbing rinds, as close as sardines.  And like Harz canaries, they thrive on seeds, chiefly caraway.

Harze
Belgium

Port-Salut type from the Trappist monastery
at Harze.

Hasandach
Turkey

Bland; sweet.

Hauskaese.
Germany

Limburger type.  Disk-shaped.

Haute Marne
France

Soft; square.

Hay, or Fromage au Foin
Seine, France

A skim-milker resembling “a poor grade of Livarot.”  Nothing to write home about, except that it is ripened on new-mown hay.

Hazebrook

There are two kinds: 

 I. Flemish; a Fromage Fort type with white wine, juniper, salt and
    pepper.  Excessively strong for bland American tasters.

II.  Franche-Comte, France; small dry goat’s milker, pounded, potted and
    marinated in a mixture of thyme, tarragon, leeks, pepper and brandy.

Head

Four cheeses are called Head: 

The French Death’s Head. 
Swiss Monk’s Head. 
Dutch Cat’s Head. 
Moor’s Head.

There’s headcheese besides but that’s made of a pig’s head and is only a cheese by discourtesy.

Health see Holstein.

Herbesthal
Germany

Named from a valley full of rich herbes for grazing.

Herkimer
U.S.A.

Cheddar type; nearly white. See Chapter 4.

Herrgardsost, Farm House or Manor House
West Gothland and Jamtland, Sweden

Hard Emmentaler type in two qualities:  full cream and half cream.  Weighs 25 to 40 pounds.  It is the most popular cheese in all Sweden and the best is from West Gothland and Jutland.