Looking for cheeses that start with G? This handy alphabet food guide covers the well-known favourites, a few British classics, and some lesser-spotted cheeses worth trying if you spot them at the deli counter or reduced section.

From nutty Gouda and melty Gruyère to punchy Gorgonzola and budget-friendly Grana Padano, there are plenty of G cheeses to add to toasties, pasta, cheeseboards, soups and salads.

Quick List of Cheeses That Start With G

Here are some of the main cheeses beginning with G:

• Gouda
• Gruyère
• Gorgonzola
• Grana Padano
• Gloucester cheese
• Double Gloucester
• Single Gloucester
• Goat’s cheese
• Garrotxa
• Gaperon
• Gubbeen
• Graviera
• Gjetost or Geitost
• Gamalost
• Galotyri
• Ġbejna
• Golden Cross

Cheeses Beginning With G: Flavour and Best Uses

This table gives you a quick way to compare G cheeses before shopping or planning a cheeseboard.

1. Gouda

Gouda is one of the most popular cheeses that start with G, and it is easy to see why. It is smooth, buttery and friendly enough for everyday cooking, but aged Gouda can be far more complex, with a deep caramel nuttiness and little crunchy crystals.

Young Gouda melts well, so it is brilliant in toasties, macaroni cheese, burgers, omelettes and baked potatoes. Mature Gouda is better for slicing thinly, adding to a cheeseboard, or eating with apples and oatcakes.

Money-saving tip

Supermarket Gouda slices are often cheaper than deli wedges, but compare the price per kilo. If you find a reduced block, grate some and freeze it for cooked dishes. Frozen grated cheese is best used straight from the freezer in sauces, bakes and toasties.

2. Gruyère

Gruyère is a Swiss cheese with a firm texture and a deeply savoury, nutty flavour. It is famous for melting smoothly, which makes it a favourite for French onion soup, croque monsieur, fondue and potato gratin.

It can be pricier than everyday Cheddar, but you do not need much. A small handful adds a lot of flavour to a cheese sauce or savoury tart.

Best budget uses for Gruyère

• Mix with cheaper Cheddar for a stronger macaroni cheese.
• Grate a small amount over leek and potato soup.
• Add to leftover mash for cheesy potato cakes.
• Use in a reduced-waste fridge tart with eggs, milk and odds-and-ends veg.

3. Gorgonzola

Gorgonzola is an Italian blue cheese made from cow’s milk. It comes in two main styles: Gorgonzola Dolce, which is creamy and milder, and Gorgonzola Piccante, which is firmer and stronger.

If you are new to blue cheese, Dolce is a good place to start. It melts beautifully into pasta sauces and works well with pears, walnuts, honey and bitter salad leaves.

How to use leftover Gorgonzola

• Stir into hot pasta with a splash of pasta water.
• Melt into a simple sauce for steak, mushrooms or gnocchi.
• Crumble over pizza with caramelised onions.
• Add a small amount to mashed potato for a rich side dish.

4. Grana Padano

Grana Padano is a hard Italian cheese with a grainy texture and savoury flavour. It is often compared with Parmesan-style cheeses and is usually a little cheaper than Parmigiano Reggiano, making it a good option for everyday grating.

Use it over pasta, risotto, soups, roasted vegetables and salads. The rind can also be added to soups, stews or tomato sauces while they simmer, then removed before serving. It adds a lovely savoury depth without extra waste.

Reduced Grub tip

Buy Grana Padano in a block rather than pre-grated if possible. It usually keeps better, tastes fresher, and you can grate only what you need.

5. Gloucester Cheese

Gloucester cheese is a traditional English cheese from Gloucestershire. The two best-known types are Single Gloucester and Double Gloucester. Both are cow’s milk cheeses, but they differ in richness and texture.

Single Gloucester

Single Gloucester is lighter and less rich than Double Gloucester. It has a fresh, creamy flavour and a semi-hard texture. It is less common in supermarkets but can sometimes be found in farm shops and specialist cheese counters.

Double Gloucester

Double Gloucester is richer, firmer and more widely available. It has a warm orange colour, a buttery taste and a mellow nuttiness. It is excellent in sandwiches, cheese scones, ploughman’s lunches and homemade rarebit.

Best uses for Double Gloucester

• Grated into cheese scones.
• Sliced into ham and pickle sandwiches.
• Melted over jacket potatoes.
• Used in a budget cheeseboard with apples and chutney.

6. Goat’s Cheese

Goat’s cheese is a broad category rather than one single cheese, but it deserves a place on any list of cheeses that start with G. It can be soft and spreadable, crumbly and fresh, or firm and aged.

The flavour is usually tangy, sometimes earthy, and often sharper than mild cow’s milk cheese. Soft goat’s cheese is lovely with beetroot, roasted peppers, courgettes, lentils and honey.

Cheap meal ideas with goat’s cheese

• Spread on toast with roasted tomatoes.
• Crumble over a warm lentil salad.
• Add to a puff pastry tart with onions and courgettes.
• Stir a little into pasta with spinach.
• Serve with reduced-price salad bags and toasted seeds.

7. Garrotxa

Garrotxa is a Catalan goat’s cheese from Spain. It has a natural greyish rind, a firm but creamy texture, and a gentle, nutty flavour. It is not as sharp as some goat’s cheeses, so it can be a good choice for people who like goat’s cheese but prefer something subtle.

Garrotxa is more of a deli cheese than a supermarket staple in the UK. If you find it reduced at a cheese counter, it makes a lovely cheeseboard option with almonds, olives and crusty bread.

8. Gaperon

Gaperon is a French cheese from the Auvergne region. It is traditionally flavoured with garlic and pepper, giving it a punchy, savoury taste. The texture can be creamy or semi-firm depending on age.

Serve Gaperon simply with bread, crackers, cornichons and cold meats. Because it already contains strong seasoning, you do not need fancy extras to make it interesting.

9. Gubbeen

Gubbeen is an Irish washed-rind cheese from County Cork. It is semi-soft, creamy and savoury, with a distinctive aroma that becomes stronger as it matures. The flavour is usually much gentler than the smell suggests.

It melts well, so try it in toasties, over boiled potatoes, in omelettes, or as part of a cheeseboard. It pairs nicely with chutney, pickled onions and brown bread.

10. Graviera

Graviera is one of Greece’s best-known cheeses. It can be made from sheep’s milk, goat’s milk, cow’s milk, or a mixture, depending on the region. It is firm, slightly sweet and nutty, with a flavour that becomes stronger as it ages.

Graviera is often used in Greek cooking and can be served as part of a mezze spread. It is also suitable for grating or frying, depending on the style.

How to serve Graviera

• Slice with olives, tomatoes and flatbread.
• Grate over roasted vegetables.
• Serve with figs, grapes or honey.
• Use in savoury pastries or pies.

11. Gjetost or Geitost

Gjetost, also written as Geitost, is a Norwegian brown cheese. It is very different from most cheeses on this list because it has a sweet, caramel-like flavour. It is made by slowly cooking whey, which gives it its brown colour and fudgy taste.

It is often sliced thinly and served on bread, toast, crispbread or waffles. It is not a melting cheese in the usual savoury sense, but it is a brilliant one to try if you enjoy sweet and salty flavours.

12. Gamalost

Gamalost is a traditional Norwegian cheese with a strong, distinctive flavour. The name means old cheese, and it is known for being firm, crumbly and intense. It is not an everyday cheese for most UK shoppers, but it is an interesting one for cheese lovers exploring Scandinavian foods.

Because it is powerful, serve it in small amounts with plain bread, crispbread or simple accompaniments.

13. Galotyri

Galotyri is a soft Greek cheese with a creamy, tangy character. It is often made from sheep’s milk or goat’s milk and has a spreadable texture. It is delicious with warm bread, grilled vegetables, olives and salads.

If you enjoy feta but want something softer and creamier, Galotyri is worth trying when available from Greek food shops or specialist delis.

14. Ġbejna

Ġbejna is a small Maltese cheese, usually made from sheep’s or goat’s milk. The name may appear with the Maltese dotted G, but it is often written as Gbejna in English. It can be fresh, dried, peppered or pickled.

Fresh Ġbejna is mild and creamy, while dried or peppered versions are firmer and more savoury. It is commonly served with bread, tomatoes, olives and Maltese-style dishes.

15. Golden Cross

Golden Cross is a British goat’s cheese, typically made in a log shape with a bloomy rind. It has a creamy texture and a tangy but balanced flavour. It can become softer and richer as it ripens.

Try it with roasted beetroot, honey, walnuts or crusty bread. It also works well baked briefly until warm and soft, then served over salad.

Best Cheeses That Start With G for Melting

Some G cheeses melt better than others. If you are making toasties, pasta bakes or gratins, choose cheeses with good melting qualities.

• Gruyère: best for smooth sauces, gratins and French onion soup.
• Young Gouda: great for toasties, burgers and pasta bakes.
• Gorgonzola Dolce: melts into creamy pasta sauces and risotto.
• Double Gloucester: good for jacket potatoes, rarebit and cheese toasties.
• Gubbeen: melts nicely and adds a savoury washed-rind flavour.

Best Cheeses Beginning With G for a Cheeseboard

A good cheeseboard does not need to be expensive. Aim for a mix of textures and flavours rather than buying too many cheeses.

For a balanced G-themed cheeseboard, try:

• Gouda: a mild or aged hard cheese.
• Gorgonzola: a creamy blue cheese.
• Goat’s cheese: something tangy and soft.
• Double Gloucester: a familiar British option.
• Garrotxa or Gubbeen: a more unusual deli-style choice if your budget allows.

Cheap cheeseboard extras

• Apple slices or grapes
• Homemade chutney
• Crackers or toasted bread ends
• Pickled onions
• Celery sticks
• Reduced-price olives
• Walnuts or mixed nuts bought in small amounts

How to Save Money on Cheese

Cheese can be one of the pricier items in the trolley, especially if you like specialist varieties. A few habits can help keep costs down.

Check the price per kilo

A small pack can look cheap but cost more per kilo than a larger block. Shelf-edge labels usually show the comparison, which makes it easier to spot the better deal.

Buy blocks instead of grated cheese

Pre-grated cheese is convenient, but blocks often offer better value and keep well if wrapped properly. Grate what you need, then keep the rest for another meal.

Use strong cheese in smaller amounts

Cheeses like Gruyère, Gorgonzola and Grana Padano bring a lot of flavour. Mixing a small amount with a cheaper cheese can make a dish taste richer without spending loads.

Look for reduced cheese

Hard and semi-hard cheeses are often good reduced-section buys if you can use or freeze them in time. Always check the date, packaging and condition before buying.

Freeze grated cheese for cooking

Many hard cheeses can be grated and frozen. The texture may change once thawed, so it is best for cooked dishes rather than serving on a cheeseboard.

Simple G Cheese Meal Ideas

If you have one of these cheeses to use up, here are easy ideas that do not need a long shopping list.

• Gouda toastie: Gouda, mustard and sliced tomato in buttered bread.
• Gruyère potatoes: Layer cooked sliced potatoes with a little cream or milk, Gruyère and black pepper, then bake until golden.
• Gorgonzola pasta: Melt Gorgonzola with a splash of pasta water and stir through spaghetti with spinach.
• Grana Padano soup topper: Grate over minestrone, tomato soup or lentil soup.
• Double Gloucester rarebit: Melt with a little mustard and milk, then spoon over toast and grill.
• Goat’s cheese tart: Use puff pastry, onions, courgettes and crumbled goat’s cheese.
• Graviera mezze plate: Serve with olives, cucumber, tomatoes and flatbread.

Food Safety and Storage Tips for Cheese

Cheese storage depends on the type, but these general tips are useful:

• Keep cheese refrigerated and follow the storage instructions on the pack.
• Wrap opened cheese well to stop it drying out and to prevent strong smells spreading.
• Use clean utensils when cutting cheese.
• Soft cheeses generally need using sooner than hard cheeses once opened.
• If cheese has visible mould that is not part of the cheese, follow the guidance on the packaging or discard it if unsure.
• People who are pregnant, elderly, very young or immunocompromised should follow current NHS food safety advice, especially around soft cheeses and unpasteurised products.

FAQs About Cheeses That Start With G

What is the most popular cheese that starts with G?

Gouda is probably one of the most widely recognised cheeses beginning with G. It is easy to find in UK supermarkets and works well for snacking, melting and cooking.

What Italian cheeses start with G?

Italian cheeses that start with G include Gorgonzola and Grana Padano. Gorgonzola is a blue cheese, while Grana Padano is a hard grating cheese often used over pasta and risotto.

What British cheeses start with G?

British cheeses that start with G include Gloucester, Double Gloucester, Single Gloucester and Golden Cross. Goat’s cheese is also made by many British cheesemakers.

Which G cheese is best for pasta?

Gorgonzola is excellent for creamy pasta sauces, while Grana Padano is ideal for grating over finished pasta dishes. Gouda can also be used in pasta bakes.

Which cheese that starts with G is best for melting?

Gruyère is one of the best melting cheeses beginning with G. Young Gouda, Double Gloucester and Gorgonzola Dolce also melt well.

Is goat’s cheese a cheese that starts with G?

Yes. Goat’s cheese is a general term for cheese made from goat’s milk, and it counts as a cheese starting with G. It comes in many forms, from soft fresh logs to aged firm cheeses.

What is a good cheaper alternative to Parmesan that starts with G?

Grana Padano is often a more budget-friendly alternative to Parmigiano Reggiano. It is savoury, hard and suitable for grating over pasta, soups and risottos.

What cheese starting with G is best for a cheeseboard?

For a cheeseboard, try a mix of Gouda, Gorgonzola, Double Gloucester and a soft goat’s cheese. If you want something different, add Garrotxa, Gubbeen or Gjetost.