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 butter-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

Hard, dry, Italian type for grating.  Like all fine Argentine cheeses the milk of pedigreed herds fed on prime pampas grass distinguishes Goya from lesser Parmesan types, even back in Italy.

It is interesting that the nitrate in Chilean soil makes their wines the best in America, and the richness of Argentine milk does the same for their cheeses, most of which are Italian imitations and some of which excel the originals.

Gournay
Seine, France

Soft, similar to Demi-sel, comes in round and flat forms about 1/4 pound in weight.  Those shaped like Bondons resemble corks about 3/4 of an inch thick and four inches long.

Grana
Italy

Another name for Parmesan.  From “grains”, the size of big shot, that the curd is cut into.

Grana Lombardo
Lombardy

The same hard type for grating, named
after its origin in Lombardy.

Grana Reggiano
Reggio, Italy

A brand of Parmesan type made near Reggio and widely imitated, not only in Lombardy and Mantua, but also in the Argentine where it goes by a pet name of its own—­Regianito.

Grande Bornand, la
Switzerland

A luscious half-dried sheep’s milker.

Granular curd see Stirred curd.

Gras, or Velvet Kaas
Holland

Named from its butterfat content and called “Moors Head”, Tete de Maure, in France, from its shape and size.  The same is true of Fromage de Gras in France, called Tete de Mort, “Death’s Head”.  Gras is also the popular name for Brie that’s made in the autumn in France and sold from November to May. (See Brie.)

Gratairon
France

Goat milk named, as so many are, from the place it is made.

Graubuenden
Switzerland

A luscious half-dried sheep’s milker.

Green Bay
U.S.A.