Cheese Style Guide

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	Gippsland Blue
	This cheese was probably the first farmhouse cheese to be made in Australia. Gippsland Blue is made of Jersey cow milk which gives it deep yellow color and a smooth, velvety texture. It ripens in eight to ten weeks. Gippsland Blue is round with a natural orange crust that is covered with white and blue-gray moulds. It has a sweet and buttery taste and is used as a table cheese, for grilling and in salads.
	Gjetost
	This cheese was probably the first farmhouse cheese to be made in Australia. Gippsland Blue is made of Jersey cow milk which gives it deep yellow color and a smooth, velvety texture. It ripens in eight to ten weeks. Gippsland Blue is round with a natural orange crust that is covered with white and blue-gray moulds. It has a sweet and buttery taste and is used as a table cheese, for grilling and in salads.
	Goat Camembert
	This extra creamy goat's milk cheese from France, is satiny-smooth with a firm, slightly chewy, edible white crust. Its flavor is all goat - tangy and rustic with hints of lemon and hay. Flown in exclusively every other week, this item is a true delicacy.
	Gorgonzola
	Gorgonzola, Named after a village in Italy, has an intricate, complicated method of creation, and dates back to the eleventh century. In days gone by, cheesemakers aged gorgonzola in dark caves for a year or more, and the ripened cheese was crumbly with a creamy texture and a light tan in color.
	Gouda
	Sometimes mistaken for Edam, Gouda is creamier, and a little nutty with a bright yellow wax coating. Baby Gouda, in red wax, has a Cheddar-like flavor. And smoked Gouda wears a black or brown rind. Some Goudas are flavored with herbs, cumin or caraway seeds.
	Goutu
	Goutu is a French Swiss-style cheese similar to the Swiss Emmenthal and Appenzell.
	Graddost
	In Swedish, Graddost means "butter cheese." This cheese is made from cow's milk, and shaped into a small wheel. It's semi hard, easy to slice, and has a smooth, mild taste. It is high in fat, 60%, and is considered a double-cream.
	Grana
	Developed in the 13th Century in the Po Valley, Grana is a class of hard grating cheeses from Italy. One-quarter of Italian milk production goes to making Grana cheese. Most are aged for up to four years, yet they have a smooth texture and "melt in your mouth."
	Gruyere
	Gruyere, is a hard cheese with small holes made from raw cow's milk. It's heated; liquid rennet is added for curdling; the curd is cut into small pieces, and stirred to release whey. Curd is cooked and the temperature is raised quickly causing the pieces to become shriveled... the cue to place the curd in molds for pressing. The cheese is salted in brine for 8 days, and ripened for two months at room temperature. Curing lasts from 3 to 10 months.
	Halloumi, Folded Cheese With Mint
	Folded cheese with mint originated in the Eastern Mediterranean region. Mint leaves are put into the cheese after it has been boiled and folded. It can be packed either in individual packages or in brine pails. The cheese has a pleasant, refreshing taste and a firm texture.Halloumi
	Herve
	One of the most favorite cheeses in Belgium, Herve is brick shaped with a glossy, orange-brown rind. As with all cheeses, the taste and flavor of the cheese deepens on the period of ripening. When young, the interior is sweet, with age the flavor becomes spicy.
	Hubbardston Blue Cow
	Hubbardston Blue was the original chevre made at Westfield Farm in central Massachusetts. What began as a temporary stop-gap effort to placate Hubbardston Blue buyers during the winter months, when goat milk is in short supply, developed its own flock of fervent followers. Like the original Hubbardston Blue, Hubbardston Blue Cow is a surface ripened blue cheese that develops a very soft and creamy center upon ripening. This is one cheese even the most committed goat cheese lover is likely to have a cow over.