Goat
France
A frank and fair name for a semihard, brittle mouthful of flavor. Every country has its goat specialties. In Norway the milk is boiled dry, then fresh milk or cream added. In Czechoslovakia the peasants smoke the cheese up the kitchen chimney. No matter how you slice it, goat cheese is always notable or noble.
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