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