24 BULLETIN 608, U. S. DEPARTMENT OP AGRICULTURE. 



GEX. 



This is a hard, rennet cheese made from cows' milk. It belongs to the class 

 of blue or marbled cheese known in France as Fromage Persille, which includes 

 Sassenage, Septmoncel, and several other kinds resembling Roquefort. It is 

 made principally in the southeastern part of France and derives its name from 

 the town of Gex, in the Department of Ain, where the cheese has been made for 

 at least 70 years. There has been little tendency for the industry to extend to 

 other regions than that in which it originated, and even thei'e it is said to be 

 diminishing. 



Rennet is added to the fresh milk as soon as possible after milking. The 

 time allowed for coagulation is one and one-half or two hours. The curd is 

 then broken up and stirred until the mass is in a semiliquid condition, when 

 it is allowed to stand for about 10 minutes. After the curd has settled to the 

 bottom of the vat the whey is drained off. The curd is then worked by hand, 

 salted lightly, and put into hoops about 12 inches in diameter and 5 inches 

 in height. In about one hour the cheese is turned and a disk and weight 

 placed upon it. The turning is repeated three or four times a day, the hoops 

 being removed at the end of the first day. After salting, the cheese is taken 

 to the curing room, where it soon acquires a bluish appearance, due to the 

 development of a penicillium. During the making this mold is not introduced 

 into the interior of the cheese by means of mottled bread, as in the case of 

 Roquefort cheese. The ripening process, which requires from three to four 

 months, is completed in cellars or natural caves. A ripened cheese weighs 

 from 14 to 15 pounds. 



GISLEV. 



This is a hard, rennet cheese made in Denmark from cows' milk, skimmed. 



GLUMSE. 



This cheese is made from sour, skimmed milk in western Prussia. The thickr 

 ened milk is placed over a slow fire at about 105° F. and is cooked as long as 

 any whey is expelled. The cooking may be done by pouring hot water into 

 the milk. After cooking, the curd is removed from the whey with a perforated 

 dipper and is allowed to drain in a hair sieve. Milk or cream is added to the 

 cheese just before eating. This is evidently a cottage cheese. 



GOATS' MILK. 



There are a large number of goats'-milk cheeses, many of which are not desig- 

 nated by local names. In France some of these cheeses are known by the 

 names Chevret or Chevrotin, in Italy as Formaggio di Capra, and in German- 

 speaking countries as Ziegenkase or Gaiskasli. Among those in France to 

 which local names have been attached are Gratairon, Lamothe, and Poitiers. 



The Gaiskasli is a soft cheese made in certain parts of Germany and Switzer- 

 land. The milk is set with sufficient rennet to coagulate it in about 40 minutes. 

 The curd is then broken up, stirred, and dipped into cylindrical molds about 3 

 inches in diameter. This mold is filled sufficiently to make a cheese 1J or 2 

 inches thick and weighing one-half pound. The mold is set on a straw mat 

 which allows the whey to drain freely, and salt is sprinkled on the surface. 

 In two days the cheese is turned, and the other surface is salted. The cheese 

 requires about three weeks to ripen and is said to have a very pleasant flavor. 



A kind of cheese is made in Norway by drying goats' milk by boiling, fresh 

 milk or cream sometimes being added during the process. 



