- 1. Which cheese is famous for being a pâte pressée non-cuite?
A) Brie
B) Cantal
C) Roquefort
D) Camembert
- 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) Sour
B) Nutty
C) Tangy
D) Spicy
- 4. Which enzyme is primarily responsible for curd formation in cheese making?
A) Rennet
B) Protease
C) Amylase
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) Goat's milk
C) Cow's milk
D) Sheep's milk
- 7. What kind of rennet is commonly used in making pâte pressée non-cuite?
A) Plant-based coagulants
B) No rennet
C) Vegan rennet
D) Animal rennet
- 8. Which cheese is known for its characteristic shape resembling a wheel?
A) Feta
B) Gorgonzola
C) Saint-Nectaire
D) Cheddar
- 9. How long are pâte pressée non-cuite cheeses typically aged?
A) 5 years
B) From a few weeks to several months
C) 1 day
D) 1 year
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