9 Terms
Contributors in Cheese
Cheese
galette du paludier
Dairy products; Cheese
Galette du Paludier is a french cheese created from an original idea of maturing a goat's cheese in a different way. A locally produced goat's cheese is ripened on a bed of Salicorne. The Salicorne ...
galette lyonnaise
Dairy products; Cheese
This cheese comes from the high part of Lyon in the direction of Saint-Etienne, in France. It has a soft, gentle flavor. The consistency of the cheese is runny and it is presented in a round, thin, ...
gammelost
Dairy products; Cheese
The name of the cheese means "old cheese" and the reason is that the rind grows a green-brown mould and looks old before its time. It is creamery, blue cheese made from goat's milk. Usually, it has a ...
gaperon a l'ail
Dairy products; Cheese
Gaperon is a specialty of Auvergne country. It was originally made with the “babeurre”, this is the left over from making butter (buttermilk). It is ripened in the fresh air, in the old days it was ...
garrotxa
Dairy products; Cheese
Garotxa is a modern, farmhouse, unpasteurized hard cheese. Although this cheese is based on an old recipe, it has been developed and marketed, using modern methods. The pure, white milk seems to have ...
gastanberra
Dairy products; Cheese
Gastanberra means coagulated ewe's milk in the Pays Basque (France), which is the region where this cheese is produced. The cheese is sold in an earthenware pot and it tastes like solidified milk. It ...
geitost
Dairy products; Cheese
Norway's national cheese, Geitost (pronounced "Yay-Toast") is a farmhouse and creamery, semi-hard cheese. It was originally made entirely from goats milk, but is now more often made with a blend of ...
