From the creamy goodness of Gouda to the tangy delight of Gorgonzola, these cheeses offer a unique range of flavors and textures to satisfy any cheese lover’s cravings. Get ready to tantalize your taste buds and expand your cheese repertoire with these exceptional cheeses that start with the letter “G”.
Gouda, also known as Goudse Kaas, is a popular cheese originating from the Netherlands. It is named after the city of Gouda, where it was traditionally traded and produced. Gouda cheese is made from cow’s milk and has a semi-hard texture. It is known for its distinctive, creamy and buttery flavor. The cheese is typically aged for different lengths of time, ranging from a few weeks to several years. Younger Gouda has a mild, slightly sweet taste, while aged Gouda develops a more intense and nutty flavor. The cheese has a pale yellow interior and a natural rind, which can be wax-coated in various colors. Gouda is versatile and can be enjoyed on its own, melted in sandwiches, grated over dishes, or paired with fruits and nuts.
Gorgonzola is a classic Italian blue cheese that originates from the Lombardy and Piedmont regions. It is made from cow’s milk and is aged for about three to four months. Gorgonzola has a creamy, crumbly texture with distinct blue veins running through it. The cheese is known for its pungent and tangy flavor, which becomes stronger with age. The younger Gorgonzola Dolce variety is milder and creamier, while the aged Gorgonzola Piccante has a sharper and more robust taste. This cheese is often enjoyed on its own, crumbled over salads, or used as a topping for pizzas and pastas. It pairs well with fruits like pears and figs, as well as honey or balsamic glaze.
3. Grana Padano
Grana Padano is a hard Italian cheese that is similar to Parmigiano Reggiano. It is named after the Po River and the region of Padano, where it is produced. This cheese is made from cow’s milk and undergoes a long aging process, typically lasting for a minimum of nine months. Grana Padano has a pale yellow color with a firm and granular texture. It has a rich, nutty flavor that intensifies with age. The cheese is commonly grated over pasta dishes, risottos, and salads, and it is also enjoyed on its own as a table cheese. Grana Padano is often considered a more affordable alternative to Parmigiano Reggiano, and it can be used in similar culinary applications.
4. Goat Cheese
Goat cheese, also known as chèvre, is a cheese made from goat’s milk. It is produced in various regions around the world and comes in a wide range of styles and flavors. Goat cheese has a soft and creamy texture, although some varieties can be semi-hard or aged. The flavor of goat cheese can vary from mild and tangy to strong and pungent, depending on the type and aging process. The cheese is versatile and can be used in both savory and sweet dishes. It can be spread on crackers or bread, crumbled over salads, melted in omelets, or even used in desserts. Goat cheese pairs well with fruits, honey, nuts, and herbs, making it a favorite among cheese enthusiasts.
Gruyère is a Swiss cheese that originated in the Gruyère region of Switzerland. It is a firm, creamy yellow cheese made from cow’s milk. Gruyère has a distinct nutty and slightly sweet flavor with a hint of fruitiness. The cheese is typically aged for about six months to a year, allowing it to develop a complex and robust taste. It has a smooth texture that melts beautifully, making it an excellent choice for fondue, gratins, and sandwiches. Gruyère is also commonly used in traditional Swiss dishes such as raclette and quiches. Its versatility and rich flavor have made it a favorite in both cooking and as a standalone cheese.
Gloucester cheese is an English cheese that originated in the Gloucestershire region. It comes in two varieties: Single Gloucester and Double Gloucester. Single Gloucester is made from skimmed cow’s milk, while Double Gloucester is made from full-fat milk. Both types have a smooth, buttery texture and a mellow, slightly tangy flavor. Single Gloucester is typically lighter in color and flavor, while Double Gloucester has a richer and fuller taste. The cheese is often used in cooking, especially in traditional British dishes like cheese toasties, soups, and cheese platters. Gloucester cheese pairs well with crusty bread, apples, and ales, offering a delightful taste of English heritage.
Gamalost, also known as Gammelost, is a traditional Norwegian cheese with a distinctive flavor and aroma. It is made from sour skimmed cow’s milk and is known for its pungent, tangy taste. Gamalost has a crumbly texture and is aged for several months, allowing it to develop its strong flavor profile. The cheese has a yellowish color with visible mold on the rind, which contributes to its unique character. Despite its strong aroma, Gamalost is appreciated by cheese connoisseurs for its complex and robust taste. It is often sliced thinly and enjoyed on open-faced sandwiches or paired with dark bread and traditional Norwegian accompaniments such as cured meats and pickled vegetables.
Geitost, also known as Gjetost or Brunost, is a traditional Norwegian cheese made from a combination of cow’s and goat’s milk. It has a unique caramel-like flavor and a smooth, dense texture. Geitost is produced by slowly cooking down the whey after the cheese-making process, which caramelizes the sugars in the milk, giving it its distinct taste. The cheese ranges in color from light caramel to dark brown, depending on the cooking time. Geitost has a sweet and slightly tangy flavor with hints of butterscotch and caramelized milk. It is often enjoyed sliced thinly and served on bread or crackers. Geitost is a beloved Norwegian specialty and is often referred to as “brown cheese.”
Garrotxa is a semi-hard cheese that originates from the Garrotxa region in Catalonia, Spain. It is made from pasteurized goat’s milk and has a natural rind. Garrotxa cheese has a pale, creamy color and a slightly crumbly texture. The flavor is mild and earthy, with subtle hints of nuts and herbs. The cheese is aged for about two to four months, allowing it to develop a creamy yet firm consistency. Garrotxa is often enjoyed on its own or paired with fruits, nuts, and cured meats. It is a versatile cheese that can be used in salads, melted in sandwiches, or grated over dishes. Garrotxa has gained popularity both in Spain and internationally for its unique taste and texture.
10. Great Hill Blue
Great Hill Blue is an artisanal blue cheese produced in Marion, Massachusetts, in the United States. It is made from raw cow’s milk and has a crumbly and creamy texture. Great Hill Blue has a rich and robust flavor with balanced saltiness and tanginess. The cheese is aged for about two to three months, allowing it to develop its characteristic blue veining and complex taste. Great Hill Blue is known for its smooth and approachable flavor, making it a favorite among blue cheese enthusiasts. It pairs well with crackers, bread, and fruits such as pears or figs. This American blue cheese has gained recognition for its high quality and distinctive flavor.
Grevé is a Swedish cheese that has a semi-hard texture and a distinctive nutty flavor. It is made from cow’s milk and is often compared to the Swiss Emmental cheese due to its similar appearance and flavor profile. Grevé has a pale yellow interior with large, irregular holes throughout. The cheese is aged for several months, allowing it to develop its complex taste and smooth texture. The cheese is known for its sweet and slightly caramelized flavor, which pairs well with a variety of dishes. It is commonly used in sandwiches, melted on burgers, or grated over gratins and casseroles. Grevé is a versatile cheese that can be enjoyed both on its own and in various culinary creations.
Guayanés is a cheese that originates from Venezuela, specifically from the region of Guayana. It is a traditional cheese made from cow’s milk. Guayanés has a semi-hard texture and a mild, slightly salty flavor. The cheese is typically aged for a few weeks to a few months, which enhances its taste and texture. Guayanés is often enjoyed as a table cheese, sliced and served with bread or crackers. It can also be used in sandwiches or grated over dishes for added flavor. This Venezuelan cheese is a popular ingredient in traditional dishes such as arepas, cachapas, and empanadas, where its mild flavor complements other ingredients and adds richness to the overall taste.
13. Gorwydd Caerphilly
Gorwydd Caerphilly is a Welsh cheese that is made from cow’s milk. It has a crumbly texture and a fresh, tangy flavor. Gorwydd Caerphilly is a farmhouse cheese produced using traditional methods, including hand ladling and cloth binding. The cheese is typically matured for about two to three months, during which time it develops a thin, natural rind and a creamy, slightly crumbly interior. It has a balanced flavor with lemony and grassy notes, making it refreshing and palate-cleansing. Gorwydd Caerphilly is a versatile cheese that can be used in sandwiches, salads, and cheese boards. It pairs well with fruits, chutneys, and ales, showcasing the rich cheese-making heritage of Wales.
Gournay is a soft, creamy cheese that originated in the town of Gournay-sur-Aronde in France. It is a fresh cow’s milk cheese that is often compared to Boursin or cream cheese. Gournay has a smooth and spreadable texture, making it perfect for spreading on bread or crackers. The cheese has a mild and slightly tangy flavor with hints of garlic and herbs, although various flavored versions are also available. Gournay is commonly used as a spread, incorporated into dips or sauces, or added to recipes to enhance creaminess and flavor. It is a versatile cheese that can be enjoyed as a snack, used in appetizers, or incorporated into both savory and sweet dishes.
Galotyri is a Greek cheese made from a combination of sheep’s and goat’s milk. It is a soft, spreadable cheese with a creamy and slightly tangy flavor. Galotyri is often produced using a combination of yogurt cultures and rennet, which contributes to its unique texture and taste. The cheese has a white or pale yellow color and a rich, velvety consistency. It is commonly enjoyed as a spread on bread or crackers, drizzled with olive oil, and sprinkled with herbs. Galotyri is also used as a base for dips and sauces or added to dishes for a touch of creamy goodness. It is a popular cheese in Greek cuisine and is loved for its versatile and delightful flavor.
Graddost is a semi-hard Swedish cheese made from cow’s milk and is often enjoyed as a table cheese. Graddost has a pale yellow color and a mild, creamy flavor with subtle hints of butter. The cheese is known for its smooth and supple texture, making it easy to slice or grate. Graddost is often used in sandwiches, melted in dishes like gratins or quiches, or served as a snack with fruits and crackers. It is a popular and widely available cheese in Sweden, appreciated for its versatility and pleasant taste.
17. Green Hill
Green Hill is a soft-ripened cheese produced by Sweet Grass Dairy in Georgia, USA. It is made from cow’s milk and has a bloomy rind. Green Hill has a creamy and luscious texture with a rich, buttery flavor. The cheese is aged for a few weeks, allowing it to develop its characteristic flavors and textures. Green Hill is often compared to a triple-cream Brie due to its similar characteristics. It is best enjoyed spread on a slice of crusty bread or crackers. The cheese pairs well with fruits, honey, and sparkling wines, making it a delightful addition to cheese platters and special occasions.
18. Gippsland Blue
Gippsland Blue is an Australian blue cheese made by the Tarago River Cheese Company in Victoria, Australia. It is made from cow’s milk and is aged for several months. Gippsland Blue has a semi-soft, creamy texture with distinct blue veining throughout. The cheese has a bold and tangy flavor with a pleasant saltiness. It offers a creamy mouthfeel and a complex taste profile. Gippsland Blue is often crumbled over salads, used as a topping for steaks or burgers, or enjoyed on its own with a slice of crusty bread. This Australian blue cheese has gained recognition for its high quality and unique flavor.
Gaperon is a French cheese that hails from the Auvergne region. It is a traditional farmhouse cheese made from cow’s milk, often blended with garlic, pepper, and other aromatic herbs. Gaperon has a distinctive cylindrical shape with a concave top and a small indentation in the center. The cheese has a creamy, semi-soft texture and a tangy, slightly spicy flavor. The addition of garlic and pepper gives it a unique and robust taste. Gaperon is typically enjoyed on its own or spread on bread. It pairs well with crusty baguettes, dried fruits, and red wines. This artisanal cheese showcases the flavors and craftsmanship of the Auvergne region.
Gubbeen is an artisanal cheese produced in County Cork, Ireland. It is made from cow’s milk sourced from the Gubbeen Farm. Gubbeen cheese has a washed rind and a semi-soft texture. The cheese has a creamy, buttery flavor with hints of nuttiness and a slight tang. It is aged for several weeks to develop its flavors and textures. Gubbeen is often enjoyed on its own or paired with fruits, bread, and crackers. It is a versatile cheese that can be used in cooking, such as melting it on pizzas or incorporating it into quiches and savory tarts. Gubbeen cheese represents the dedication to quality and taste of Irish artisanal cheesemaking.
Grabetto is a semi-hard Australian cheese produced by Yarra Valley Dairy in the state of Victoria. It is made from goat’s milk and has a firm, yet slightly elastic texture. The cheese has a mild, nutty flavor with hints of sweetness. It is often aged for a few months, allowing it to develop its distinct taste and texture. Grabetto can be enjoyed on its own or used in cooking. It melts well, making it suitable for various dishes such as grilled sandwiches, pasta, or risotto. This Australian cheese showcases the country’s diverse and innovative cheese production.
22. Golden Cross
Golden Cross is an artisanal goat cheese produced in East Sussex, England. It is made from pasteurized goat’s milk and has a distinctive shape resembling a small drum. The cheese has a soft, creamy texture and a delicate, slightly tangy flavor. Golden Cross is often coated in ash, which contributes to its unique appearance and flavor profile. The cheese is typically aged for a few weeks to develop its creamy consistency and complex taste. Golden Cross is best enjoyed on its own or spread on crusty bread. It pairs well with honey, fruits, and crisp white wines. This English goat cheese showcases the craftsmanship and quality of British artisanal cheesemaking.
Gomme is a sweet cheese made by simmering fresh milk until it thickens to a spreadable consistency. It can be enjoyed as a cheese spread on bread, lefse, or waffles. Variants of Gomme exist with different regional and local variations, and there is even a porridge-like version made with boiled milk and oat grain or rice. Typically served as a dessert, Gomme is enhanced with flavors like vanilla, cardamom, raisins, and cinnamon. Its texture can range from soft to thick. Known by various names such as gumme, gubbost, and dravle, Gomme has a long history in Norwegian cuisine, often treasured on self-sustainable farms during periods of limited cow’s milk availability. It remains a cherished delicacy for special occasions and holidays.
24. Grés Champenois
Grés Champenois is a cheese that originates from the Champagne-Ardenne region in France. It is a soft-ripened cheese made from cow’s milk. Grés Champenois has a bloomy rind and a creamy, luscious interior. The cheese has a mild and delicate flavor with a subtle tanginess. It is often enjoyed when young and fresh, as it becomes creamier and more pungent with age. Grés Champenois is typically served on cheese platters, accompanied by fruits, nuts, and crusty bread. It pairs well with Champagne or other sparkling wines, highlighting the cheese’s creamy texture and nuanced flavors. This French cheese represents the elegance and refinement of the Champagne-Ardenne region.
Graviera is a Greek cheese that is popular both in Greece and internationally. It is a hard cheese made from sheep’s milk or a mixture of sheep’s and goat’s milk. Graviera cheese is aged for several months, which gives it a firm and dense texture. The cheese has a pale yellow color and a slightly sweet and nutty flavor with hints of caramel. It can be enjoyed on its own or used in various culinary applications. Graviera is often grated over pasta dishes, melted in sandwiches, or incorporated into savory pies and gratins. Its versatility and distinctive taste make it a beloved cheese in Greek cuisine.