Gomost
_Norway_

Usually made from cow's milk, but sometimes from goat's. Milk is
curdled with rennet and condensed by heating until it has a
butter-like consistency. (_See_ Mysost.)

Gorgonzola
_Italy_

Besides the standard type exported to us (_See_ Chapter 3.) there is
White Gorgonzola, little known outside Italy where it is enjoyed by
local caseophiles, who like it put up in crocks with brandy, too.

Gouda _see_ Chapter 3.

Gouda, Kosher
_Holland_

The same semihard good Gouda, but made with kosher rennet. It is a bit
more mellow than most and, like all kosher products, is stamped by the
Jewish authorities who prepare it.

Goya
_Corrientes, Argentine_

Hard, dry, Italian type for grating. Like all fine Argentine cheeses
the milk of pedigreed herds fed on prime pampas grass distinguishes
Goya from lesser Parmesan types, even back in Italy.