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Les fromages à pâte persillée
  • 1. Which mold is commonly used in blue cheese production?
A) Penicillium camemberti.
B) Aspergillus niger.
C) Rhizopus stolonifer.
D) Penicillium roqueforti.
  • 2. Which of the following is a famous blue cheese from France?
A) Brie.
B) Mozzarella.
C) Roquefort.
D) Cheddar.
  • 3. What type of milk is often used in the production of Stilton?
A) Goat's milk.
B) Cow's milk.
C) Sheep's milk.
D) Buffalo's milk.
  • 4. How is blue cheese typically aged?
A) In dry caves only.
B) In the refrigerator.
C) In a controlled environment with humidity.
D) In oil.
  • 5. Which of the following blue cheeses is Italian?
A) Aged Cheddar.
B) Gorgonzola.
C) Roquefort.
D) Camembert.
  • 6. What country is known for producing Roquefort cheese?
A) Italy.
B) France.
C) Germany.
D) Switzerland.
  • 7. What is the keyword in the naming of blue cheeses that distinguishes them?
A) Soft.
B) Fermier.
C) Blue.
D) Aged.
  • 8. What flavor profile is characteristic of blue cheese?
A) Bitter and salty.
B) Sharp and tangy.
C) Mild and sweet.
D) Fruity and nutty.
  • 9. What is the texture of most blue cheeses?
A) Hard and dry.
B) Creamy and crumbly.
C) Firm and rubbery.
D) Soft and stretchy.
  • 10. Which wine is often paired with blue cheese?
A) Zinfandel.
B) Sauvignon Blanc.
C) Chardonnay.
D) Port.
  • 11. True or False: All blue cheeses are made using the same mold.
A) Not applicable.
B) True.
C) Depends on the region.
D) False.
  • 12. Which region is primarily known for producing Stilton cheese?
A) England.
B) France.
C) Spain.
D) Italy.
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