The Complete Book of Cheese, page 160 by Robert Carlton Brown
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s macabre name incited Victor Meusy to these lines:
Les gens à l'humeur morose Prennent la Tête-de-Mort.
People of a morose disposition Take the Death's Head.
Fromage Mou
Any soft cheese.
Fromage Piquant see Remoudon.
Fromagère see Canquillote.
Fromages de Chèvre Orléanais, France
Small, dried goat-milkers.
Frühstück
Also known as breakfast and lunch cheese. Small rounds two-and-a-half to three inches in diameter. Limburger type. Cheeses on which many Germans and Americans break their fast.
Ftinoporino Macedonia, Greece
Sheep's-milker similar to Brinza.
G
Gaiskäsli Germany and Switzerland
A general name for goat's milk cheese. Usually a small cylinder three inches in diameter and an inch-and-a-half thick, weighing up to a half pound. In making, the curds are set on a straw mat in molds, for the whey to run away. They are salted and turned after two days to salt the other side. They ripen in three weeks with a very pleasing flavor.
Gammelost Norway
Hard, golden-brown, sour-milker. After being pressed it is turned daily for fourteen days and then packed in a chest with wet straw. So far as we are concerned it can stay there. The color all the way through is tobacco-brown and the taste, too. It has been compared to medicine, chewing tobacco, petrified Limburger, and worse. In his Encyclopedia of Food Artemas Ward says that in Gammelost the ferments absorb so much of the curd that "in consequence, instead of eating cheese flavored by fungi, one is practically eating fungi flavored with cheese."
Garda Italy
Soft, creamy, fermented. A truly fine product made in the resort town on Gardasee where d'Annunzio retired. It is one of those luscious little ones exported in tin foil to America, and edible, including the moldy crust that could hardly be called a rind. < previous next >