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Caciocavallo
  • 1. What type of cheese is Caciocavallo?
A) Pasta filata cheese
B) Fresh cheese
C) Soft cheese
D) Blue cheese
  • 2. Which region of Italy is Caciocavallo traditionally associated with?
A) Western Italy
B) Northern Italy
C) Central Italy
D) Southern Italy
  • 3. What is the primary ingredient in Caciocavallo cheese?
A) Cow's milk
B) Buffalo milk
C) Goat's milk
D) Sheep's milk
  • 4. What is the typical weight range of a Caciocavallo cheese?
A) 1 to 2 kg
B) 2 to 3 kg
C) 3 to 5 kg
D) 500 grams to 1 kg
  • 5. What is unique about the Caciocavallo Podolico variety?
A) Made from the milk of a rare breed
B) Served fresh only
C) Aged only for 2 months
D) Completely blue in color
  • 6. What does the name 'Caciocavallo' literally translate to in English?
A) Horse cheese
B) Cow cheese
C) Cheese ball
D) Milk cheese
  • 7. Which process is important in making Caciocavallo?
A) Fermenting with mold
B) Cooking the milk
C) Smoking the cheese
D) Stretching the curd
  • 8. How is Caciocavallo typically shaped?
A) Square
B) Triangle
C) Round
D) Pear shape
  • 9. Can Caciocavallo be used as a table cheese?
A) No, it's only for cooking
B) Yes, it can be enjoyed as a table cheese
C) No, it is too strong in flavor
D) Only aged varieties are for table use
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