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Hard, dry, Italian type for grating. Like all fine Argentine cheeses the milk of pedigreed herds fed on prime pampas gra.s.s 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.
Grande Bornand, la _Switzerland_
A luscious half-dried sheep's milker.
Granular curd _see_ Stirred curd.
Gras, or Velvet Kaas _Holland_
Named from its b.u.t.terfat 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.
Graubunden _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.
Gussing, or Land-l-kas _Austria_
Similar to Brick. Skim milk. Weight between four and eight pounds.
H
Habas _see_ Caille.
Hable Creme Chantilly _osmo, Sweden_
Soft ripened dessert cheese made from pasteurized cream by the old Walla Creamery. Put up in five-ounce wedge-shaped boxes for export and sold for a high price, well over two dollars a pound, in fancy big city groceries. Truly an aristocrat of cheeses to compare with the finest French Brie or Camembert. _See_ Chapter 3.
Hand _see_ Chapter 3.
Hard _Puerto Rico_
Dry; tangy.
Harzkase, Harz _Harz Mountains, Germany_
Tiny hand cheese. Probably the world's smallest soft cheese, varying from 2-1/2 inches by 1-1/2 down to 1/4 by 1-1/2. Packed in little boxes, a dozen together, rubbing rinds, as close as sardines. And like Harz canaries, they thrive on seeds, chiefly caraway.
Harze _Belgium_
Port-Salut type from the Trappist monastery at Harze.
Hasandach _Turkey_
Bland; sweet.
Hauskase.
_Germany_
Limburger type. Disk-shaped.
Haute Marne _France_
Soft; square.
Hay, or Fromage au Foin _Seine, France_
A skim-milker resembling "a poor grade of Livarot." Nothing to write home about, except that it is ripened on new-mown hay.
Hazebrook
There are two kinds:
I. Flemish; a Fromage Fort type with white wine, juniper, salt and pepper. Excessively strong for bland American tasters.
