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Tomme de Savoie (cheese)
  • 1. What is Tomme de Savoie primarily made from?
A) Goat's milk
B) Buffalo's milk
C) Cow's milk
D) Sheep's milk
  • 2. What is a characteristic feature of Tomme de Savoie cheese?
A) Sprinkled with herbs
B) Natural rind
C) Smoked flavor
D) Waxed rind
  • 3. Which of the following is a taste characteristic of Tomme de Savoie?
A) Nutty and earthy
B) Sweet and fruity
C) Salty and tangy
D) Spicy and hot
  • 4. What is the approximate weight of a typical Tomme de Savoie cheese?
A) 3-5 kg
B) 1.5 to 2.5 kg
C) 5-10 kg
D) 100-500 g
  • 5. What type of cheese is Tomme de Savoie classified as?
A) Semi-hard cheese
B) Soft cheese
C) Hard cheese
D) Fresh cheese
  • 6. What enzyme is used in the making of Tomme de Savoie?
A) Chymosin
B) Agar
C) Rennet
D) Gelatin
  • 7. What is the historical origin of Tomme de Savoie?
A) Peasant cheese
B) Noble cheese
C) Artisan cheese only
D) Court cheese
  • 8. Is Tomme de Savoie a raw milk cheese or pasteurized?
A) Always pasteurized
B) Always raw milk
C) Only made from skimmed milk
D) Can be either
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