t,
goat cheese is always notable or noble.

Gold-N-Rich
_U.S.A._

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