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.

Garden
_U.S.A._

Cream cheese with some greens or vegetables mixed in.

Garlic
_U.S.A._

A processed Cheddar type flavored with garlic.

Garlic-onion Link