A small loaf or bar of greyish acid-curd cheese made with Tyrolean cow's milk. The paste is greyish green at the edges, lightening to white towards the centre and it has a thin, bluish-grey to green-grey rind with slight cracks. The cheese has some mould veins and sometimes on the surface as well. It is rather dry towards the outside. Aged cheeses are yellow and fattier towards the centre. Graukäse is made in different ways in different parts of the Tyrol valley. In the Upper Inn Valley it is fatty and well-matured, while in the Lower Inn Valley it is curd-like and matures very slowly. Tiroler Graukäse may only be made by authorised producers/processors as part of farm milk processing in the Austrian Bundesland of Tyrol (North Tyrol/East Tyrol). It is usually made with low fat milk which may be either raw or pasteurised. It is made without rennet, just with lactic acid precipitation, so is suitable for vegetarians. It may be found in weighing from 1 to 4 kg (2 lbs to 8 lbs). It is a cheese with a strong, spicy to sharp flavour.
A German variety of dual-purpose apple with thin green skin streaked with red and yellow, which we saw growing in Stockholm. Described as a common variety in the United States. It has crisp, juicy and slightly tart creamy yellow flesh. It is thought to have arisen either in the garden of Castle Graefenstein, the home of of the Duke Augustenberg in Schleswig-Holstein in the 1600s or that it was the Ville Blanc apple which was sent to Schleswig-Holstein from Italy. It is thought to have been introduced commercially into Denmark in 1669 and England in 1820s. From there it was sent to Massachusetts and Nova Scotia. Independently it was introduced commercially into California in the 1920s, having been taken there by Russian immigrants. It is widely grown in northern Europe and North America. This mid-season variety is harvested from early September in South-East England and does not have very good keeping properties. It retains its shape on cooking and is used for pies and tarts as well as for sauces and in cider-making.
Grenadier or rat-tail; a long, tapering, ash grey marine fish found up to 90 cm (36") long, deep in the Atlantic. Not a very attractive fish and difficult to skin and fillet, so good in soups.
"Artichokes in the Greek style." Artichokes stewed with white wine, oil, fennel and herbs usually including coriander (US: cilantro), served hot or cold as an appetiser.
Greek salad. In Greece this would be roughly cut cucumber mixed with chunks of tomato, a few onion rings scattered over the top, a little oregano, a few olives, some cubes of Feta cheese and some olive oil.
A name for Lagrein Rosato, a DOC rosé wine from Trentino-Alto Adige. When subjected to aging of at least one year the wine qualifies as a Riserva. If the grapes come from vineyards situated within the territory of the commune of Bolzano, the wine can be described as Lagrein di Gries or Grieser Lagrein.
