26 BULLETIN 608, TJ. S. DEPARTMENT OF AGRICULTURE. 



ripened. In six or eight months it is ready for consumption. When the cheese 

 is a few days old it is washed with water and colored with saffron. Some of 

 this cheese is shipped to the United States. As seen in this country, each 

 cheese is covered with an animal tissue said to be a bladder. 



GOURNAY. 



This is a soft, rennet cheese which derives its name from the village of Gour- 

 nay in the Department of Siene-Inferieure. France, where it is made. It is 

 about 3 inches in diameter and three-fourths inch thick. 



GOYA. 



This cheese is manufactured in the Province of Corrientes, in the Argentine 

 Republic. Either whole or partly skimmed milk is used. It is heated to a tem- 

 perature of 75° or 85° F. and coagulated with rennet in from 15 to 30 minutes. 

 The curd is cut and put into sacks to drain, after which it is put into molds. 



GRANULAR CURD. 



This cheese resembles the genuine Cheddar-process cheese in all points, 

 except that it is not matted and milled. As soon -as the curd is cooked firm 

 enough it is salted and pressed. Because no acid is developed between cooking 

 and pressing, a little more acid may be allowed to develop before drawing the 

 whey, and the curd should be cooked firmer. 



GRAY. 



This is a sour, skim-milk product of the Tyrol. When the milk is thickened, 

 the curd is brought to a proper firmness by light heating and is then dipped into 

 a cheesecloth, care being taken that the flocculent matter at the bottom of the 

 kettle is thoroughly mixed with the rest of the curd in order to insure an even 

 product. The curd is put under a press for 10 minutes, when it is broken up 

 by hand or in a mill and salt and pepper are added. The curd is then put 

 into forms of hoops, and to insure the proper ripening a little well-ripened, 

 gray cheese, grated, is added, or bread crumbs with the characteristic mold 

 growth are mixed with the curd as it is put into the forms. The forms are 

 made in various shapes and sizes and are supplied with holes to facilitate 

 drainage. The cheese remains in the forms under pressure for 24 hours and 

 is then taken to the drying room, which has a temperature of 70° F. The 

 length of time it should remain in the drying room is determined by the appear- 

 ance of the cheese. It is then taken to the ripening cellar. When ripened, the 

 cheese has a pleasant taste and a gray appearance throughout the entire mass. 



GRUYERE. 



This name is applied to Emmental cheese manufactured in France, the name 

 originating from the Swiss village of Gruyere. The cheese was first mentioned 

 in 1722, when two societies were reported to have been organized for its manu- 

 facture. The Gruyere cheese is made in three different qualities — whole milk, 

 partly skimmed, and skimmed. It is usually made from partly skimmed milk, 

 a fact that is supposed to distinguish it from Emmental, which is supposed to 

 be made from whole milk. The manufacture of Gruyere cheese is an extensive 

 industry in France, about 50,000,000 pounds having been manufactured annually 

 the latter part of the last century. 



