with goat's milk.

Glavis
_Switzerland_

The brand name of a cone of Sapsago. (_See_.)

Glattkäse, or Gelbkäse
_Germany_

Smooth cheese or yellow cheese. A classification of sour-milkers that
includes Olmützer Quargel.

Cloire des Montagnes _see_ Damen.

Gloucester
_Gloucestershire, England_

There are two types:
I. Double, the better of the two Gloucesters, is eaten only after six
months of ripening. "It has a pronounced, but mellow, delicacy of
flavor...the tiniest morsel being pregnant with savour. To measure
its refinement, it can undergo the same comparison as that we apply
to vintage wines. Begin with a small piece of Red Cheshire. If you
then pass to a morsel of Double Gloucester, you will find that the
praises accorded to the latter have been no whit exaggerated."
_A Concise Encyclopedia of Gastronomy,_ by André L. Simon.
II. Single. By way of comparison, the spring and summer Single Gloucester
ripens in two months and is not as big as its "large grindstone"
brother. And neither is it "glorified Cheshire." It is mild and