- 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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