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 to May. (_See_ Brie.)
Gratairon
_France_
Goat milk named, as so many are, from the place it is made.
Graubuenden
_Switzerland_
A luscious half-dried sheep's milker.
Green Bay
_U.S.A._
Medium-sharp, splendid White Cheddar from Green Bay, Wisconsin, the
Limburger county.
Grey
_Germany and Austrian Tyrol_
Semisoft; sour skim milk with salty flavor from curing in brine bath.
Named from the gray color that pervades the entire cheese when ripe.
It has a very pleasant taste.
Gruyere _see_ Chapter 3.
Guessing, or Land-l-kas
_Austria_
Similar to Brick.
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