20 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
GAVOT 
This cheese is made from cows’, sheep’s, or goats’ milk in the Department of 
Hautes-Alpes, France. ; 
GEHE!IMRATH 
This is a deep-yellow-colored cheese made in small quantities in Holland and 
resembles a small Gouda cheese in quality and process of manufacture. 
GEROME 
This is a soft, rennet cheese made in the mountainous regions of the Vosges, 
France. The name is a corruption of Gérardmer, a village in the region where 
the cheese has been made for at least 60 years. The variety is very similar to 
Miimster but not so well known. 
Cows’ milk is used almost exclusively to make this kind of cheese, though at 
times a little goats’ milk is added. The fresh milk is set with rennet at a tem- 
perature of about 80° or 90° F. In about one-half hour after adding the rennet 
the curd is cut into rather large cubes and allowed to stand for about one hour, 
when the whey is dipped off. The curd is then put into cylindrical forms or 
hoops 6 or 7 inches in diameter. Formerly these were made of wood, one being 
placed upon another, making a total height of 14 or 15 inches. They are now 
being made also of tin and in various sizes. -The cheeses are turned after 6 hours 
and again after 12 hours. During the next two or three days they are turned 
twice daily, the hoops being changed each time. A room temperature of*between 
60° and 70° F. is desired during this process. The cheeses are then salted, the 
quantity of salt used being from 3 to 3.5 per cent of the weight of the cheese. 
The cheeses are then placed in a well-ventilated room for several days and 
when sufficiently dry are transferred to the curing cellar, where they are turned 
frequently and worked with warm sa!t water to prevent the growth of molds. 
Ripening requires from six weeks to four months, depending upon the size of the 
cheeses, which vary in weight from one-half pound to 5 pounds or more. Anise 
is sometimes incorporated in the curd before putting into the forms. This cheese 
when old often has a greenish appearance. 
GERVAIS 
This is a French cheese made from a mixture of whole milk and cream. The 
mixture is set with rennet at about 65° F., the time required being about 12 
hours. The curd is then inclosed in cloth and hung up to drain. When suffi- 
ciently dry it is salted and pressed into molds. The molds are soon removed, 
and the cheese is wrapped in paraffin paper. The cheese is usually consumed 
while fresh but may be kept for several days. Gervais is a cream cheese of 
the Neufchatel group, made by the Maison Gervais, a French company with 
headquarters near Paris. 
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 Persillé, 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 there 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 aequires a bluish appearance, due to the development of a peni- 
cillium. 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. 
