- 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) France B) Italy C) Spain D) Switzerland
- 3. Which of the following is a characteristic flavor of pâte pressée non-cuite cheeses?
A) Sour B) Spicy C) Nutty D) Tangy
- 4. Which enzyme is primarily responsible for curd formation in cheese making?
A) Amylase B) Lactase C) Rennet D) Protease
- 5. What type of animal's milk is commonly used for pâte pressée non-cuite?
A) Goat's milk B) Buffalo's milk C) Cow's milk D) Sheep's milk
- 6. How long are pâte pressée non-cuite cheeses typically aged?
A) From a few weeks to several months B) 1 day C) 5 years D) 1 year
- 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. How is the texture of pâte pressée non-cuite typically described?
A) Smooth and firm B) Gelatinous C) Crumbly D) Chunky
- 9. Which cheese is known for its characteristic shape resembling a wheel?
A) Cheddar B) Feta C) Gorgonzola D) Saint-Nectaire
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