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