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.
Pages:
290
291
292
293
294
295
296
297
298
299
300
301
302
303
304
305
306
307
308
309
310
311
312
313
314