Part 49 (1/2)

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_.)