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.
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