Fruehstueck

Also known as breakfast and lunch cheese.  Small rounds two-and-a-half to three inches in diameter.  Limburger type.  Cheeses on which many Germans and Americans break their fast.

Ftinoporino
Macedonia, Greece

Sheep’s-milker similar to Brinza.

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.