In Czechoslovakia the peasants
smoke the cheese up the kitchen chimney. No matter how you slice it,
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.
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