inza.

G

Gaiskaesli
_Germany and Switzerland_

A general name for goat's milk cheese. Usually a small cylinder three
inches in diameter and an inch-and-a-half thick, weighing up to a half
pound. In making, the curds are set on a straw mat in molds, for the
whey to run away. They are salted and turned after two days to salt
the other side. They ripen in three weeks with a very pleasing flavor.

Gammelost
_Norway_

Hard, golden-brown, sour-milker. After being pressed it is turned
daily for fourteen days and then packed in a chest with wet straw. So
far as we are concerned it can stay there. The color all the way
through is tobacco-brown and the taste, too. It has been compared to
medicine, chewing tobacco, petrified Limburger, and worse. In his
_Encyclopedia of Food_ Artemas Ward says that in Gammelost the
ferments absorb so much of the curd that "in consequence, instead of
eating cheese flavored by fungi, one is practically eating fungi
flavored with cheese."

Garda
_Italy_

Soft, creamy, fermented. A truly fine product made in the resort town
on Gardasee where d'Annunzio retired. It is one of those luscious
little ones exported in tin foil to America, and edible, including the
moldy crust that could hardly be called a rind.

Garden
_U.S.A._

Cream cheese with some greens or vegetables mixed in.

Garlic
_U.S.A._

A processed Cheddar type flavored with garlic.

Garlic-onion Link
_U.S.A._

A strong processed Cheddar put up to look like links of sausage,
nobody knows why.

Gascony, Fromage de _see Castillon._

Gautrias
_Mayenne, France_

Soft, cylinder weighing about five pounds and resembling Port-Salut.

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 quantities. 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

Bierkaese
Delikat
Grinnen
Hand
Harzkaese
Kuemmelkaese
Koppen
Lager
Liederkranz
Mein Kaese
Muenster
Old Heidelberg
Schafkaese (sheep)
Silesian
Stein
Tilsit
Weisslack (piquant like Bavarian Allgaeuer)

Gerome, la
_Vosges, France_

Semihard: cylinders up to eleven pounds; brick-red rind; like Muenster,
but larger. Strong, fragrant and flavorsome, sometimes with aniseed.
It stands high at home, where it is in season from October to April.

Gervais
_Il