VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 21 
GISLEV 
This is a hard, rennet cheese made in Denmark from skim milk of cows. 
GLUMSE 
This cheese is made from sour, skim milk in western Prussia. The thickened 
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 being cooked, 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 Ziegenkise or Gaiskisli. Among those in France to which local 
names have been attached are Gratairon, Lamothe, and Poitiers. 
The Gaiskisli is a soft cheese made in certain pa arts 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 1% 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. 
GORGONZOLA 
This variety, known also as Stracchino di Gorgonzola, is a rennet, Italian 
cheese made from whole milk of cows. The name is taken from the Village of 
Gorgonzola, near Milan, but very little of this cheese is now made in that immedi- 
ate locality. The interior of the cheese is mottled or veined with a penicillium 
much like Roquefort, and for that reason the cheese has been grouped with 
the Roquefort and Stilton varieties. As seen upon the markets in this country 
the surface of the cheese is covered with a thin coat resembling clay, said to 
be prepared by mixing barite or gypsum, lard or tallow, and coloring matter. 
The cheeses are cylindrical in shape, about 12 inches in diameter and 6 inches 
in height, and as marketed are wrapped in paper and packed with straw in 
wicker baskets. 
The manufacture of Gorgonzola cheese is an important industry in Lombardy, 
where formerly it was carried on principally during the months of September 
and October, but with the establishment of curing cellars in the Alps, especially 
near Lecco, the manufacture is no longer confined to those months. 
The milk used in making this cheese is warmed to a temperature of about 75° 
F. and coagulated rapidly with rennet, the time required being usually from 15 
to 20 minutes. The curd is then cut very fine, inclosed in a cloth and drained, 
after which it is put into hoops 12 inches in diameter and 10 inches high. It 
was formerly the custom to allow the curd from the evening’s milk to drain 
overnight and to mix it with the fresh, warm curd from the morning’s milk 
prepared in the same way. ‘The curd from the evening’s milk and that from 
the morning’s milk, crumbled very fine, were put into hoops in layers with 
moldy bread crumbs interspersed among the layers. The cheese is turned fre- 
quently for four or five days, the cloths being changed occasionally, and is salted 
from the outside, the process requiring about two weeks. It is then transferred 
to the curing rcoms, where a low temperature is usually maintained. At an 
early stage in the process of ripening, the cheese is usually punched with an 
instrument about 6 inches long, tapering from a sharp point to a diameter of 
about one-eighth inch at the base. About 150 holes are made in each cheese. 
This favors the development of the penicillium throughout the interior of the 
cheese. Well-made cheese may he kept for a year or longer. In the region 
where it is made, much of the cheese is consumed while in a fresh condition. 
