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