poe BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
GOUDA 
This is a Holland cheese made from whole or partly skimmed milk of cows. It 
is round and weighs from 10 to 45 pounds. The milk, to which coloring matter 
has been added, is set at 91° F. with sufficient rennet to coagulate it in 15 minutes. 
The curd is cut or broken with a wocden scoop, a harp, or an American cheese 
knife. It is allowed to stand for a minute, and the whey is dipped off. Hot 
whey or hot water is poured on the mass of curd until the whole has reached a 
temperature of 104° to 110° F. When the curd squeaks or whistles on being 
crushed between the teeth the whey or water is dipped off and the curd is stirred 
and piled where it will drain well. The curd is then thoroughly kneaded and 
sometimes lightly salted. After being salted, the curd is put into round molds 
and placed in a press, where it remains for 24 hours with increasing pressure. 
The cheese is then salted, either by immersion in brine or by rubbing salt on 
the surface. The salting continues from four to eight days, after which the 
cheese is washed with hot whey and is transferred to the ripening cellar, where 
it is turned daily for several days and finally once a week until 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 itssmame from the village of Gour- 
nay in the Department of Siene-Inférieure, 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 minuies. 
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 enought 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, shim-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, after which it is broken 
up by hand or in a mill and salt and pepper are added. The curd is then put 
into forms or 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 appearance 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 
The name is applied to Emmenthaler cheese manufactured in France, the name 
originating from the Swiss village of Gruyére. The cheese was first mentioned 
in 1722, when two societies were reported to have been organized for its manu- 
facture. The Gruyére cheese is made in three different qualities from whole, - 
7 J 
partly skimmed, and skim milk. It is usually made from partly skimmed milk. 
a fact that is supposed to distinguish it from Emmenthaler, which is supposed to 
