e-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 i