- 1. Which cheese is famous for being a pâte pressée non-cuite?
A) Camembert
B) Brie
C) Roquefort
D) Cantal
- 2. Where is 'Cantal' cheese primarily produced?
A) Spain
B) France
C) Switzerland
D) Italy
- 3. Which of the following is a characteristic flavor of pâte pressée non-cuite cheeses?
A) Tangy
B) Spicy
C) Sour
D) Nutty
- 4. How is the texture of pâte pressée non-cuite typically described?
A) Gelatinous
B) Chunky
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) Amylase
B) Lactase
C) Protease
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) 5 years
D) 1 day
- 8. What kind of rennet is commonly used in making pâte pressée non-cuite?
A) Animal rennet
B) Plant-based coagulants
C) Vegan rennet
D) No rennet
- 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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