CHEESE TYPES
FOURME d'AMBERT to HABLE CRÈME CHANTILLY
FOURME d'AMBERT: The sharpest of the French blues. Firm. Wonderful after dinner
cheese.
FRIESIAN: Netherlands.
Flavored with cloves alone, or the combination of cumin and cloves.
FRIULANO: An
Italian Cheddar. Piquant.
FROMAGE BLANC: The simplest of French cheeses. A fresh white cheese that
is rarely imported. Mild flavor.
FROMAGE de CHEVRE FRAIS: A French goat’s milk soft, spoonable cheese. A lovely topping
for fruit.
FROMAGE des PYRENEES: A French semi-soft sheep’s milk, flavored cheese. Mild. A
great eating cheese.
GAISKASLI: Goat’s milk cheese that is soft and delicately flavored.
Produced in Germany and Switzerland.
GAMMELOST: Norwegian flat cheese made with skimmed sour milk. Has blue-green
veins and has a crumbly texture.
GARDA: Italian
soft dessert cheese; the crust is edible.
GEROME: French.
Semi-soft, ripened cheese. Made from whole milk, with a brick-red rind, similar
to Alsatian Munster in flavor. May contain anise, fennel or cumin seeds.
GERVAISE: French.
Double-crème, soft, cheese. Ripened, delicate flavor, similar to Camembert. A variation
of Petit Suisse.
GJETOST (GETMESOST): Goat’s milk. Sweetish; firm, smooth; caramel-colored. A Scandinavian
specialty and more like a confection than cheese. The softest Gjetost can be spread
on bread; the harder type is served in a block and shaved off in thin flakes with
a special knife. Used for appetizers. Goes with crackers or dark Norwegian flat
bread.
GLOUCESTER: English cheese. Firm, smooth and mildly flavored. The best
“red” cheese of England. Lower in butterfat content than Double Gloucester.
GOMOST: Norwegian.
Made from whole cow’s milk and sometimes goat’s milk. Buttery.
GORGONZOLA: Italy’s oldest blue cheese. Blue-veined. Delicately flavored.
When young it is semi-soft, almost creamy, and it becomes firmer and flakier as
it ages with a more pronounced taste. The rind is edible.
GOUDA: Mild,
nutty semi-soft cheese. Softer than Edam, with or without red wax coating. One of
Holland’s most famous cheeses. A table cheese used for dessert, appetizers. Goes
with fresh fruit.
GOYA: Argentine.
Hard, grating cheese that is pale gold in color. Nutty flavor.
GRADDOST: Danish.
Semi-firm with a mild, sweet flavor.
GRANA PADANO: Italian. A fine grating cheese, possibly the best. But not
limited to grating.
GRATTE PAILLE: A French triple-crème cheese. A delicious and full-flavored
cheese. One of the best.
GRIS de LILLE: French. Semi-firm. A variety of Maroilles.
GRUYERE: The
famous cheese from Switzerland. The sweetest, nuttiest flavor of all the true Swiss
cheeses. Delicate flavor, firm and naturally ripened. A variety of uses.
HABLE CRÈME CHANTILLY: A rich, soft, ripened dessert cheese made from pasteurized
cream; from Sweden.
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