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 Petit Suisse, it makes a perfect luncheon dessert with honey.

Gesundheitkaese, 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 ambassador 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.)

Glattkaese, or Gelbkaese
Germany

Smooth cheese or yellow cheese.  A classification of sour-milkers that includes Olmuetzer Quargel.

Cloire des Montagnes see Damen.

Gloucester
Gloucestershire, England

There are two types: 
 I. Double, the better of the two Gloucesters, is eaten only after six
    months of ripening.  “It has a pronounced, 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 Cheshire.  If you
    then pass 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 Cheshire.”  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 noble.

Gold-N-Rich
U.S.A.