Here are the definitions for the letter "g"

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GAISKASLI

Goat’s milk cheese that is soft and delicately flavored. Produced in Germany and Switzerland.

Gamey

A descriptive term for cheeses with strong flavors and penetrating aromas.

GAMMELOST

Norwegian flat cheese made with skimmed sour milk. Has blue-green veins and has a crumbly texture.

Gamy

Can be a favorable or unfavorable characteristic, depending on the individual and on the cheese. Gamy refers to the flavour and/or aroma in a cheese that has strong animal-like characteristics. If a goat cheese tastes gamy, it usually means that it has a strong, earthy flavour that the taster might be associating with the smell or taste of a goat. A young cheese generally should not have a gamy flavour or aroma.

GARDA

Italian soft dessert cheese; the crust is edible.

Garlicky

Pertains to a garlic flavour occasionally detected in cheese. It usually comes from the feed or grasses that the animal has eaten. It is generally not a favorable characteristic.

Gassy

A descriptive term for cheeses in packaging that becomes bloated. This may be a result of an increase in holding temperature or altitude, or it may indicate microbial production of carbon dioxide.

GEROME

French. Semi-soft, ripened cheese. Made from whole milk, with a brick-red rind, similar to Alsatian Munster in flavor. May contain anise, fennel or cumin seeds.

GERVAISE

French. Double-crème, soft, cheese. Ripened, delicate flavor, similar to Camembert. A variation of Petit Suisse.

GJETOST (GETMESOST)

Goat’s milk. Sweetish; firm, smooth; caramel-colored. A Scandinavian specialty and more like a confection than cheese. The softest Gjetost can be spread on bread; the harder type is served in a block and shaved off in thin flakes with a special knife. Used for appetizers. Goes with crackers or dark Norwegian flat bread.

GLOUCESTER

English cheese. Firm, smooth and mildly flavored. The best “red” cheese of England. Lower in butterfat content than Double Gloucester.

Goat

A classification of cheese made from goat’s milk.

Goaty

Distinctive flavor of cheeses made from goat’s milk.

GOMOST

Norwegian. Made from whole cow’s milk and sometimes goat’s milk. Buttery.

Gorgonzola

An Italian blue-veined cheese that has been adopted by a few American cheesemakers. Gorgonzola is a cows’ milk cheese made from pasteurized milk. It has two distinct styles, based on the length of aging. A young Gorgonzola may be called Gorgonzola dolce. It is creamy (sometimes so creamy it is best eaten with a spoon), with greenish-blue veins and a relatively mild but spicy “blue” flavour. Longer-aged Gorgonzola is firmer, spicier, and stronger-flavoured.