Medium-sharp, splendid White Cheddar from Green Bay, Wisconsin, the
Limburger county.

Grey
_Germany and Austrian Tyrol_

Semisoft; sour skim milk with salty flavor from curing in brine bath.
Named from the gray color that pervades the entire cheese when ripe.
It has a very pleasant taste.

Gruyère _see_ Chapter 3.

Güssing, or Land-l-kas
_Austria_

Similar to Brick. Skim milk. Weight between four and eight pounds.


H

Habas _see_ Caille.

Hablé Crème Chantilly
_Ösmo, Sweden_

Soft ripened dessert cheese made from pasteurized cream by the old
Walla Creamery. Put up in five-ounce wedge-shaped boxes for export and
sold for a high price, well over two dollars a pound, in fancy big
city groceries. Truly an aristocrat of cheeses to compare with the
finest French Brie or Camembert. _See_ Chapter 3.