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