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Fourme de Montbrison (cheese)
  • 1. What type of milk is Fourme de Montbrison traditionally made from?
A) Sheep's milk
B) Cow's milk
C) Goat's milk
D) Buffalo's milk
  • 2. In which country is Fourme de Montbrison produced?
A) Switzerland
B) Italy
C) France
D) Belgium
  • 3. Fourme de Montbrison is classified as which type of cheese?
A) Blue cheese
B) Soft cheese
C) Fresh cheese
D) Hard cheese
  • 4. What is the texture of Fourme de Montbrison cheese?
A) Creamy and crumbly
B) Soft and runny
C) Hard and flaky
D) Smooth and stretchy
  • 5. Which mold is primarily responsible for the blue veins in Fourme de Montbrison?
A) Penicillium camemberti
B) Penicillium roqueforti
C) Penicillium glaucum
D) Aspergillus niger
  • 6. What is the shape of Fourme de Montbrison cheese?
A) Square
B) Triangular
C) Cylindrical
D) Pyramidal
  • 7. Is Fourme de Montbrison a protected designation of origin (PDO)?
A) Only regionally
B) No
C) Yes
D) Only for exports
  • 8. How is Fourme de Montbrison typically served?
A) Alone, without accompaniments
B) Cooked in dishes only
C) With fruit only
D) With crackers or bread
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