- 1. Which cheese is famous for being a pâte pressée non-cuite?
A) Brie
B) Cantal
C) Camembert
D) Roquefort
- 2. Where is 'Cantal' cheese primarily produced?
A) France
B) Switzerland
C) Spain
D) Italy
- 3. Which of the following is a characteristic flavor of pâte pressée non-cuite cheeses?
A) Spicy
B) Tangy
C) Sour
D) Nutty
- 4. Which enzyme is primarily responsible for curd formation in cheese making?
A) Amylase
B) Protease
C) Rennet
D) Lactase
- 5. How is the texture of pâte pressée non-cuite typically described?
A) Gelatinous
B) Crumbly
C) Chunky
D) Smooth and firm
- 6. What type of animal's milk is commonly used for pâte pressée non-cuite?
A) Buffalo's milk
B) Cow's milk
C) Sheep's milk
D) Goat's milk
- 7. What kind of rennet is commonly used in making pâte pressée non-cuite?
A) Animal rennet
B) No rennet
C) Vegan rennet
D) Plant-based coagulants
- 8. Which cheese is known for its characteristic shape resembling a wheel?
A) Cheddar
B) Feta
C) Gorgonzola
D) Saint-Nectaire
- 9. How long are pâte pressée non-cuite cheeses typically aged?
A) 1 year
B) From a few weeks to several months
C) 1 day
D) 5 years
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